Description

These low-calorie Teriyaki Chicken Lettuce Wraps are a healthy, flavorful twist on classic Asian takeout. Packed with lean protein, homemade teriyaki sauce, and fresh lettuce leaves, they’re perfect for a light lunch, dinner, or appetizer that doesn’t skimp on taste.

Ingredients

Chicken:
▢ 1 lb boneless skinless chicken breasts, diced
▢ 1 tsp olive oil

Teriyaki Sauce:
▢ 1/4 cup soy sauce (preferably low sodium)
▢ 1/4 cup water
▢ 1 tbsp honey
▢ 1 tbsp rice vinegar
▢ 1 tbsp cornstarch
▢ 1 tsp sesame oil
▢ 2 tsp fresh grated ginger
▢ 2 cloves garlic, minced

For Serving:
▢ Sweet gem lettuce leaves
▢ 1 tsp sesame seeds
▢ Sliced green onions

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Instructions

In a small bowl, whisk together soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, grated ginger, and minced garlic until well combined.
Heat olive oil in a skillet over medium-high heat.
Add diced chicken and cook for 5 minutes on one side until golden, then flip and cook an additional 3 minutes.
Pour the prepared sauce into the skillet, coating the chicken.
Lower the heat and cook for another 3-5 minutes until the sauce thickens and coats the chicken well.
Arrange sweet gem lettuce leaves on a serving plate and fill each with a spoonful of teriyaki chicken.
Sprinkle with sesame seeds and sliced green onions before serving.

Notes

Use tamari or coconut aminos for a gluten-free version.
Great for meal prep or party appetizers.
You can sub iceberg or butter lettuce if sweet gem isn’t available.
Add chopped veggies like carrots or cucumber for crunch.