These Teriyaki Chicken Lettuce Wraps are healthy and full of Asian flavor. This recipe only takes 30 minutes and it's a fun customizable lunch or dinner, where everyone can choose their own toppings.
This Ground Chicken Lettuce Wraps recipe is like a spin on taco night, but healthier! I absolutely love these wraps for the New Year because it lets us know that eating healthy can still be delicious.
Food doesn't have to be bland in order for us to live a healthy lifestyle. I don't know about you, but I need FLAVOR or why am I even living?
If you are looking for more easy lunch ideas, be sure to check out my Chicken Salad Croissant Sandwiches, Cheeseburger Bowls, Air Fryer Salmon, or this Peach Burrata Salad.
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Why You Will Love This Recipe:
- It's guilt free and low carb!
- It has a ton of flavor with lots of topping ideas to add.
- The wraps are the perfect lunch or dinner idea.
- They only takes 30 minutes to make.
- Easy clean up because we are only cooking in one pan (my kind of meal).
Love Asian flavor? Try this Spicy Asian Cucumber Salad, Beef Teriyaki Bowls, Asian Turkey Meatballs, Crunchy Kale Salad, Stir Fry with Ground Chicken, Chicken Poke Bowl Recipe, and Blackstone Fried Rice.
The Ingredients for Ground Chicken Lettuce Wraps:
Soy Sauce, Hoisin Sauce, Sesame Oil, Rice Vinegar, Minced Garlic, Grated Ginger, Red Pepper- The perfect combination for the Teriyaki sauce to flavor our filling. This Asian lettuce wrap sauce combines salty, sweet and tangy flavors with a bit of spice from the ginger and red pepper flakes. It is delicious!
Olive Oil, Ground Chicken, Red Bell Pepper and Sweet Yellow Onion- The delicious filling ingredients. Ground chicken is a great protein option and a good choice when you're on a budget. Plus, it's super easy to cook too. The red bell pepper and sweet yellow onion give a nice sweetness to the filling.
Carrot, Cilantro, Crushed Peanuts, Green Onion- Fresh ingredients for toppings. You can get creative here & choose any of your favorites! I love the peanuts & carrots for the added crunch. Highly recommend!
Romaine Hearts- The base for building our lettuce wraps. I prefer Romaine hearts for their hearty structure.
*Full recipe ingredients and quantities can be found in the recipe card below.
Variations & Substitutions:
While I really prefer Romaine hearts in this recipe, you can replace the Romaine Hearts with Iceberg or Bibb Lettuce.
Looking for more veggies? Try adding in some mushrooms or zucchini with the peppers and onions. Yum!
If you don't have ground chicken on hand, you can use ground turkey or ground pork to replace it. I don't recommend ground beef. It has a lot more fat and really doesn't pair well with these flavors. Stick with chicken, turkey or pork.
Love sauces? Try drizzling a little store bought red chili dipping sauce onto these. So good!
How to Make Teriyaki Chicken Lettuce Wraps:
Step 1: Make the Teriyaki Sauce: Into a large bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, minced garlic, grated ginger and red pepper flakes (optional). Set the sauce aside.
Step 2: Prepare the Chicken filling. Into a large skillet or dutch oven on medium heat, add 1 tablespoon of olive oil. Once the oil starts to heat up, add the ground chicken and begin to break up with a wooden spoon or spatula. Allow the chicken to cook for 4 to 5 minutes.
Step 3: Add the peppers and onions into the chicken mixture. Cook for another 4 to 5 minutes. Pour in the teriyaki sauce and lower heat to medium low for 3 minutes. Remove chicken and peppers and onion mixture into a bowl.
Step 4: Add Toppings. Spoon filling into each lettuce leaf and top with carrots, cilantro, peanuts, and green onion. Optional: Serve Sweet Thai Chili Sauce on the side. Enjoy!
Expert Tips:
- When washing the lettuce, be gentle with it and run it under cold water. Hot water will cause it to wilt. Pat dry with a paper towel to remove the excess water.
- I recommend using a stainless steel skillet for its ability to heat evenly. It sears the chicken and vegetables really well and they don't stick at all.
- Take the time to chop up all the toppings. It's the perfect last minute addition to make these really appealing.
- When grating the ginger, I recommend peeling the outside of the skin with a spoon. Then, grate it on the smallest side of the cheese grater or use a lemon zester. Be careful not to get your fingers. This quick video below from Livestrong Woman shows how to remove the skin with a spoon.
For more healthy weeknight dinners, try this BBQ Shrimp, Stuffed Peppers without Rice, Mediterranean Yellow Rice, and Baked Panko Chicken.
Recipe FAQs:
Absolutely! This recipe works with ground pork or ground turkey as substitutions for the ground chicken.
Of course! I ate this for lunch the day after I made it for dinner. It is a great recipe to prep ahead for lunches during the busy week.
Personally, I'm a huge fan of the romaine heart for lettuce wraps. This lettuce is crunchy, delicious, and can hold some serious weight. My second choice is a Boston bibb lettuce, which has a much softer texture than romaine hearts. You can also use iceberg lettuce, which is very crisp with a nice crunch. Romaine hearts and iceberg lettuce are both highly concentrated with water, but Romaine is known to have more nutritional benefits because of the leafy green ends.
Absolutely! Start with about 3 tablespoons and add in more to taste.
Love Easy Wrap Recipes? Try these Honey Mustard Chicken Wraps, Chicken Fajita Wraps, and Turkey and Cheese Roll Ups.
More Healthy Eating Recipes You'll Love:
If you tried this Teriyaki Chicken Lettuce Wrap Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Teriyaki Chicken Lettuce Wraps
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This Teriyaki Chicken Lettuce Wraps Recipe is healthy and full of Asian flavor. It only takes 30 minutes and it's a fun lunch or dinner, where everyone can choose their own toppings.
Ingredients
- 3 tablespoons soy sauce (I used regular, not reduced sodium)
- 3 tablespoons hoisin sauce
- ½ teaspoon sesame oil
- 1 tablespoon rice vinegar
- ½ teaspoon minced garlic
- ½ teaspoon grated ginger
- ⅛ teaspoon red pepper flakes (optional)
- 2 romaine hearts (bibb or iceberg work for substitution), rinsed and dried
- 1 pound ground chicken
- 1 cup red bell pepper, diced
- 1 cup sweet yellow onion, diced
- ½ cup carrot, julienne cut (like little matchsticks)
- ½ cup cilantro, minced
- 2 tablespoons peanuts, roughly chopped
- ½ cup green onion, thinly sliced
Instructions
- Make the Teriyaki Sauce: Into a large bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, minced garlic, grated ginger and red pepper flakes (optional). Set the sauce aside.
- Prepare the Chicken filling. Into a large skillet or dutch oven on medium heat, add 1 tablespoon of olive oil. Once the oil starts to heat up, add the ground chicken and begin to break up with a wooden spoon or spatula. Allow the chicken to cook for 4 to 5 minutes.
- Add the peppers and onions into the chicken mixture. Cook for another 4 to 5 minutes. Pour in the teriyaki sauce and lower heat to medium low for 3 minutes. Remove chicken and peppers and onion mixture into a bowl.
- Add Toppings. Spoon filling into each lettuce leaf and top with carrots, cilantro, peanuts, and green onion. Optional: Serve Sweet Thai Chili Sauce on the side. Enjoy!
Notes
- When washing the lettuce, be gentle with it and run it under cold water. Hot water will cause it to wilt. Pat dry with a paper towel to remove the excess water.
- I recommend using a stainless steel skillet for its ability to heat evenly. It sears the chicken and vegetables really well and they don't stick at all.
- Take the time to chop up all the toppings. It's the perfect last minute addition to make these really appealing.
- When grating the ginger, I recommend peeling the outside of the skin with a spoon. Then, grate it on the smallest side of the cheese grater or use a lemon zester. Be careful not to get your fingers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: stovetop
- Cuisine: asian
Jennifer says
I’d be ok if I never ate anything else. So so so good!
Tara Smithson says
I am so glad you liked them! Thank you so much for leaving a review. It means the world to me! xoxo~Tara
holly says
So YUMMY!! Thank you!