Description

These Flavorful Teriyaki Chicken Lettuce Wraps are a light, easy, and delicious meal featuring tender diced chicken cooked in sesame oil with fresh vegetables and a savory teriyaki sauce. Served in crisp lettuce leaves and garnished with crunchy cashews and sesame seeds, they make a perfect low-carb, flavorful dish for any occasion.

Ingredients

Protein

1½ lb boneless, skinless chicken breasts, diced into small pieces

Vegetables & Nuts

⅔ cup carrots, shredded
1 garlic clove, minced
1 cup green onions, sliced (divided use)
1 large red bell pepper, seeded and diced
1 (8-ounce) can sliced water chestnuts, drained and chopped
⅔ cup cashews or peanuts, roughly chopped

Sauces & Oils

2 tablespoons sesame oil, divided
1 cup teriyaki sauce, divided

Others

Romaine, iceberg, or butter lettuce leaves
2 tablespoons sesame seeds for garnish

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Instructions

Cook the Chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the diced chicken and cook for 3-5 minutes until fully cooked and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, heat the remaining tablespoon of sesame oil. Add the minced garlic and ⅔ cup of sliced green onions, sautéing for about 30 seconds until fragrant.
Cook Vegetables: Add the diced red bell pepper and chopped water chestnuts to the skillet. Cook for an additional 2 minutes until the vegetables begin to soften.
Add Teriyaki Sauce: Stir in ⅔ of the teriyaki sauce, reserving the rest for later. Cook for about 1 minute, stirring occasionally to combine flavors.
Combine Chicken and Carrots: Return the cooked chicken and shredded carrots to the skillet. Mix thoroughly and cook until everything is heated through.
Assemble Wraps: Spoon the chicken mixture into fresh lettuce leaves. Garnish with the remaining green onions, chopped cashews or peanuts, and sesame seeds. Drizzle with the reserved teriyaki sauce as desired. Serve immediately.

Notes

Use crisp lettuce varieties such as romaine, iceberg, or butter lettuce for the best wrap experience.
Make sure to cook the chicken fully to an internal temperature of 165°F for food safety.
You can substitute cashews with peanuts or omit nuts for a nut-free option.
For a spicier kick, add a dash of sriracha or chili flakes to the teriyaki sauce.
These wraps are best served fresh to maintain the crispness of the lettuce.