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These teriyaki chicken lettuce wraps are a healthy and flavorful option for busy weeknights or fun party appetizers. Packed with protein and fresh, simple ingredients, they’re a meal you can feel good about. They combine savory Asian flavors with a low-carb twist that keeps the meal light and satisfying. Ready in 20 minutes, it’s perfect for a quick weeknight dinner!

Two teriyaki chicken lettuce wraps filled with glazed pieces and sprinkled with sesame seeds rest on a white plate. In the background, a pan with extra glazed chicken sits on a wooden table, while a cloth napkin peeks out beside the plate.

This recipe combines protein-packed chicken thighs with crisp lettuce cups for a light, satisfying meal. By using homemade teriyaki sauce, you control the ingredients—keeping it lower in sodium and free of unnecessary additives. Plus, lettuce wraps offer a nutritious and refreshing alternative to carb-heavy options like tortillas or buns, making it a perfect choice for a clean plate moment!

Contents hide
1 ❤️ Why you will love this recipe
2 🗝️ Key ingredients & substitutions
3 🥣 How to make teriyaki chicken lettuce wraps
4 🪄 Recipe notes & tips
5 ✨ Variations
6 🫙 Storage instructions
7 🍽️ What to serve with teriyaki chicken lettuce wraps
8 ❓ Frequently asked questions
9 😋 More healthy dinner recipes you will love
10 📖 Recipe

❤️ Why you will love this recipe

  • Healthy and light: These easy lettuce wraps are low-carb (5g net carbs per serving!), packed with protein, and loaded with fresh veggies.
  • Quick to make: Ready in under 30 minutes, they’re ideal for busy weeknights.
  • Customizable: Swap ingredients or adjust flavors to suit your preferences.
  • Bursting with flavor: The keto teriyaki sauce delivers that perfect savory-sweet balance.
  • Kid-friendly: Fun to assemble and easy to eat, they’re a hit with the whole family.

🗝️ Key ingredients & substitutions

A top-view of ingredients for a chicken dish, including chicken thighs, sesame oil, tamari, sherry, brown sweetener, garlic and ginger, red onion, xanthan gum, and romaine lettuce, all arranged on a wooden surface.
  • Chicken thighs: Diced chicken thighs provide rich flavor and tenderness, but diced skinless chicken breasts, ground chicken, ground turkey, or even ground beef work as substitutes.
  • Tamari or soy sauce: Tamari is gluten-free and slightly richer in flavor, but low-sodium soy sauce is a great option too.
  • Fresh ginger and garlic: The dynamic duo for that bold, authentic teriyaki kick! While powdered versions can work, fresh is where the magic happens.
  • Brown sugar substitute: Adds sweetness to the teriyaki sauce. Regular brown sugar or honey can be used if preferred.
  • Sherry: Enhances the sauce with depth. Rice vinegar or dry white wine can work in a pinch.
  • Xanthan gum: Thickens the sauce. Cornstarch or arrowroot powder are easy swaps.
  • Red onion: Sweet, crunchy, and just the right amount of bite. Feeling adventurous? Try swapping it out for green onions or shallots to shake things up!
  • Lettuce cups: Little gem, bibb lettuce, or romaine are perfect for wrapping. Butter lettuce adds a delicate touch.

🥣 How to make teriyaki chicken lettuce wraps

  1. Make the sauce: Heat 1 tablespoon of sesame oil in a saucepan over medium-high heat. Sauté ginger and garlic until fragrant, about 2 minutes. Stir in tamari, brown sugar substitute, and sherry. Let it simmer for 10 minutes.
Diced garlic pieces are sautéing in olive oil in a stainless steel pot on a stove. The garlic is slightly browning, indicating the start of a cooking process.
A stainless steel pot on a stove contains a dark liquid with chopped garlic, ginger, and sauce. The mixture appears to be simmering, with the stove burner visible in the background.
  1. Cook the chicken: While the sauce simmers, heat olive oil over medium-high heat in a large skillet or sauté pan. Stir-fry the onions for 2 minutes, then add the diced chicken thighs. Cook for about 5 minutes, stirring occasionally, until fully cooked.
Sliced red onions cooking in a non-stick pan with a coating of oil.
Raw chicken pieces and sliced onions are in a black frying pan on a stovetop. A wooden spoon is placed in the pan, ready for cooking.
  1. Thicken the sauce: When the sauce has simmered for 10 minutes, mix xanthan gum with water in a small bowl to create a slurry. Gradually whisk it into the sauce until smooth and thickened. Remove from heat.
A white bowl with a small amount of flour or powder inside sits on a speckled countertop. Next to it, there is a stainless steel measuring cup filled with water.
A white bowl containing a clear, slightly gelatinous liquid sits on a speckled countertop.
A saucepan on a stove containing a dark brown mixture with chopped ingredients being stirred by a green whisk. The mixture appears to be thick and bubbling slightly.
  1. Combine: Pour the thickened sauce over the cooked chicken and stir until everything is evenly coated and glossy.
  2. Prep the lettuce cups: While the chicken cools slightly, slice the base off your lettuce heads. Separate, wash, and dry the leaves using a paper towel.
  3. Assemble the wraps: Spoon the saucy chicken mixture into each lettuce cup.
Close-up of a pan with cooked chicken pieces being covered in a dark, thick sauce poured from a bowl. The dish is in the process of being prepared, and the sauce is visibly coating the chicken.
A person holds a head of green lettuce with some layers removed. A small, cut portion of the lettuce sits on a wooden cutting board placed on a granite countertop. A knife is nearby.
A spoonful of teriyaki chicken with sesame seeds is being placed onto fresh lettuce leaves on a white plate, crafting delicious lettuce wraps.
  1. Garnish and serve: Sprinkle with sesame seeds for a finishing touch of flavor and crunch. Arrange on a platter and enjoy while fresh and warm!
Teriyaki chicken lettuce wraps featuring glazed chicken pieces and sesame seeds atop crisp lettuce leaves, served on a white plate against a light fabric backdrop.

🪄 Recipe notes & tips

  • Don’t skip the slurry: The xanthan gum mixture is key for a thick, silky teriyaki sauce that clings perfectly to the chicken.
  • Use fresh lettuce: Crisp lettuce like bibb, romaine, or little gem works best. Avoid wilting leaves for a satisfying crunch.
  • Adjust sweetness: Prefer a sweeter teriyaki sauce? Add a touch more brown sugar substitute or honey.
  • Keep it warm: Serve the chicken filling hot for the best contrast against the cool, crisp lettuce.
  • Prep ahead: Chop veggies and mix the sauce ingredients earlier in the day for an even faster dinner.

✨ Variations

  • Meat swap: Try ground turkey, beef, or pork for a different spin on the filling.
  • Veggie-packed: Add diced bell peppers, shredded carrots, or water chestnuts for extra crunch and nutrition.
  • Spicy kick: Stir in red pepper flakes or a splash of sriracha to heat things up.
  • Noodle filling: Toss the chicken mixture with cooked rice noodles or zucchini noodles for a heartier wrap.
  • Hoisin flavor: Mix a tablespoon of hoisin sauce into the teriyaki for a deeper, richer flavor.
  • Extra garnish: Top with chopped green onions as well as the sesame seeds for a vibrant presentation.

🫙 Storage instructions

  • Refrigerate: Store the chicken filling in an airtight container in the fridge for up to 3 days. Keep the lettuce leaves separate to maintain their crunch.
  • Reheat gently: Warm the chicken filling in a skillet over medium heat or in the microwave for 1-2 minutes, adding a splash of water if needed.
  • Avoid pre-assembly: Assemble the wraps just before eating to keep the lettuce fresh and crisp.
  • Freeze the filling: The chicken filling freezes well! Place it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

🍽️ What to serve with teriyaki chicken lettuce wraps

❓ Frequently asked questions

Can I make these lettuce wraps vegetarian?

Yes! Swap the chicken for tofu, tempeh, or even a mix of diced mushrooms and water chestnuts for a hearty plant-based filling.

What’s the best kind of lettuce for wraps?

Butter lettuce, bibb lettuce, or romaine are great choices because they’re sturdy yet soft enough to wrap easily.

Can I use store-bought teriyaki sauce?

Absolutely! While homemade sauce gives you more control over flavor and ingredients, a good-quality store-bought option works well in a pinch.

How do I prevent the lettuce wraps from getting soggy?

Keep the chicken filling warm and the lettuce chilled. Assemble right before eating to maintain that perfect crunch.

Can I make this ahead for meal prep?

Yes! Cook the chicken filling in advance, store it separately from the lettuce, and assemble the wraps just before serving.

Two lettuce wraps filled with glazed teriyaki chicken pieces are served on a white plate. A pan with additional glazed chicken is visible at the top, set on a light wooden surface. A white cloth is partially visible beside the plate.

😋 More healthy dinner recipes you will love

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📖 Recipe

Two teriyaki chicken lettuce wraps filled with glazed chicken pieces, mushrooms, and garnished with sesame seeds are presented on a white plate. The dish is set on a light wooden surface with a white napkin in the background.

Teriyaki Chicken Lettuce Wraps Recipe

Bethany Galloway
These teriyaki chicken lettuce wraps are a healthy and flavorful option for busy weeknights or fun party appetizers. Packed with protein and fresh, simple ingredients, they’re a meal you can feel good about. They combine savory Asian flavors with a low-carb twist that keeps the meal light and satisfying. It’s the perfect choice when you want a quick weeknight dinner that's still wholesome!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 4 Servings
Calories 542 kcal

Ingredients
  

Teriyaki Sauce

  • 1.5 tablespoons sesame oil divided
  • 1 1/2 teaspoons fresh ginger minced
  • 1 teaspoon garlic minced
  • 1/2 cup tamari or low sodium soy sauce, however, tamari has more flavor than soy sauce and less sodium
  • 1/4 cup brown sugar substitute
  • 3 tablespoons sherry
  • 1/4 cup water
  • 1/2 teaspoon xanthan gum

Stir Fry

  • 2 tablespoons olive oil
  • 1.5 lbs chicken thighs diced
  • 1/2 red onion sliced

To Serve

  • 1 head little gem lettuce or bib lettuce, romaine lettuce
  • Garnish: sesame seeds optional

Instructions
 

  • Begin by adding 1 tablespoon of sesame oil to a saucepan over medium-high heat.
    1.5 tablespoons sesame oil
  • When hot, add the ginger and garlic, and sauté for 2 minutes until fragrant.
    1 1/2 teaspoons fresh ginger, 1 teaspoon garlic
  • Add the tamari, brown sugar substitute, and sherry. Stir and simmer for 10 minutes.
    1/2 cup tamari, 1/4 cup brown sugar substitute, 3 tablespoons sherry
  • While the sauce is simmering, heat the olive oil over medium-high heat in a large pan or wok.
    2 tablespoons olive oil
  • When the pan is hot, add the onions and stir-fry for 2 minutes.
    1/2 red onion
  • Add the chicken thighs and stir-fry for 5 minutes, or until it is cooked through. Set aside.
    1.5 lbs chicken thighs
  • When the sauce has simmered for 10 minutes, make a xanthan gum slurry by adding the xanthan gum to a small bowl. Gradually add the water, 1 teaspoon at a time to start, until it becomes a thick sauce.
    1/2 teaspoon xanthan gum, 1/4 cup water
  • Add the slurry to the sauce, and whisk continuously until it is smooth and thick. Remove the pot from the heat.
  • Pour the sauce over the chicken and stir until the chicken is coated.
  • Slice the end off of the gem lettuce, separate it into individual leaves, and give them a quick wash.
    1 head little gem lettuce
  • Spoon the teriyaki chicken over the lettuce, garnish with sesame seeds, and enjoy!
    Garnish: sesame seeds

Notes

  • Don’t skip the slurry: The xanthan gum mixture is key for a thick, silky teriyaki sauce that clings perfectly to the chicken.
  • Use fresh lettuce: Crisp lettuce like bibb, romaine, or little gem works best. Avoid wilting leaves for a satisfying crunch.
  • Adjust sweetness: Prefer a sweeter teriyaki sauce? Add a touch more brown sugar substitute or honey.
  • Keep it warm: Serve the chicken filling hot for the best contrast against the cool, crisp lettuce.
  • Prep ahead: Chop veggies and mix the sauce ingredients earlier in the day for an even faster dinner.

Storage instructions

  • Refrigerate: Store the chicken filling in an airtight container in the fridge for up to 3 days. Keep the lettuce leaves separate to maintain their crunch.
  • Reheat gently: Warm the chicken filling in a skillet over medium heat or in the microwave for 1-2 minutes, adding a splash of water if needed.
  • Avoid pre-assembly: Assemble the wraps just before eating to keep the lettuce fresh and crisp.
  • Freeze the filling: The chicken filling freezes well! Place it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 542kcalCarbohydrates: 9gProtein: 33gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 167mgSodium: 1776mgPotassium: 832mgFiber: 4gSugar: 3gVitamin A: 13764IUVitamin C: 8mgCalcium: 77mgIron: 3mg
Keyword teriyaki chicken lettuce wraps
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