Teriyaki Chicken Lettuce Wraps 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.

5 from 1 vote

Teriyaki Chicken Lettuce Wraps Recipe

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!

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: teriyaki chicken lettuce wraps

Servings: Servings

Calories: 542kcal

Author: Bethany Galloway

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