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- 1 lb ground chicken - 1/4 cup teriyaki sauce (low sodium preferred) - 1 tablespoon sesame oil - 1 cup water chestnuts, finely chopped - 1/2 cup green onions, thinly sliced - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 head of butter or romaine lettuce, leaves separated - Sesame seeds for garnish - Sriracha or chili sauce (optional, for heat) You can swap ground chicken for ground turkey or beef if you prefer. For a vegetarian option, use crumbled tofu or tempeh. Instead of teriyaki sauce, you can try soy sauce mixed with honey for a sweet touch. If you can’t find water chestnuts, chopped bell peppers add a nice crunch. Each serving has about 300 calories. It offers 20g of protein, 15g of fat, and 20g of carbs. This meal is rich in vitamins and minerals from the fresh veggies. You can enjoy it guilt-free! {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 1 lb ground chicken - 1/4 cup teriyaki sauce - 1 tablespoon sesame oil - 1 cup water chestnuts, finely chopped - 1/2 cup green onions, thinly sliced - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 head of butter or romaine lettuce - Sesame seeds for garnish - Sriracha or chili sauce (optional) Wash and separate the lettuce leaves. This makes for easy wrapping later. Finely chop the water chestnuts and slice the green onions. Mince the ginger and garlic. Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and ginger. Sauté them for about 1 minute until you smell the aroma. Next, increase the heat to medium-high. Add the ground chicken. Stir and break it up as it cooks. Cook until browned and no longer pink, which takes about 5-7 minutes. Once the chicken is cooked, pour the teriyaki sauce over it. Mix well to coat the chicken. Stir in the chopped water chestnuts and half of the sliced green onions. Cook for another 2-3 minutes to warm everything through. Remove the skillet from heat and let the mixture cool slightly. To serve, take a lettuce leaf and spoon a generous amount of the teriyaki chicken mixture into it. Make sure to fill it well! Next, sprinkle sesame seeds and the remaining green onions over the filling. If you want some heat, drizzle with sriracha or chili sauce. Enjoy your tasty, colorful wraps! To achieve the best texture in your teriyaki chicken, focus on the cooking time. Cook the ground chicken until it is browned but not dry. This usually takes 5-7 minutes. Stir often to break up clumps. The chicken should be tender and juicy. Mixing in chopped water chestnuts adds a nice crunch. They provide contrast to the chicken's softness. Having the right tools makes cooking easier. Use a large skillet to cook the chicken. A wooden spoon works well for stirring. A sharp knife is great for chopping garlic, ginger, and water chestnuts. A cutting board is essential for safe prep. Lastly, have a measuring cup handy for the teriyaki sauce. These tools will help you stay organized. Avoid overcooking the chicken, as it can become tough. Make sure to sauté the garlic and ginger just until fragrant, about one minute. If you skip this step, your dish may lack flavor. Also, don't forget to let the chicken mixture cool slightly before serving. This prevents burns and allows the flavors to meld. Using too much sauce can make the wraps soggy, so measure carefully. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your teriyaki chicken and make the dish more aromatic. Customize the Heat: Adjust the amount of sriracha or chili sauce to your taste preference, allowing everyone to enjoy their wraps at their desired spice level. Experiment with Veggies: Add additional vegetables like bell peppers or shredded carrots to the chicken mixture for extra crunch and nutrition. Chill the Lettuce: For an even more refreshing bite, chill your lettuce leaves in the fridge for 15 minutes before serving. {{image_2}} You can easily switch proteins in this dish. Ground beef works well if you want a richer flavor. Ground turkey is a leaner choice, and it cooks just like chicken. For a vegetarian option, try crumbled tofu or tempeh. Both soak up the teriyaki sauce nicely. You can use the same cooking steps for these proteins. Just remember to adjust cooking times, as some may cook faster than chicken. Teriyaki sauce is sweet and savory, but you can get creative. If you like heat, try a spicy teriyaki sauce. Just add chili paste or sriracha to the teriyaki sauce before mixing. You can also make your own sauce with soy sauce, honey, and garlic. This gives you control over the flavors. Experiment with flavors to find your favorite blend! Toppings can change the whole dish. Add shredded carrots for crunch and color. Chopped cilantro or mint gives freshness. For a nutty touch, sprinkle chopped peanuts or cashews on top. You can also add thin slices of cucumber for extra crunch. Remember, your choice of toppings can make this dish even more delicious. Enjoy mixing and matching to create your perfect wrap! To store your teriyaki chicken lettuce wraps, place them in an airtight container. Make sure to keep the chicken filling separate from the lettuce leaves. This helps the lettuce stay fresh and crisp. You can store the chicken in the fridge for up to three days. When you're ready to enjoy the leftovers, heat the chicken mixture in a skillet on medium heat. Stir it for about 5 minutes until it's warm. You can add a splash of water to keep it moist. Avoid microwaving it, as it can make the chicken rubbery. If you want to freeze the chicken, store it in a freezer-safe container. It will keep well for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove before serving. Do not freeze the lettuce, as it will become soggy when thawed. Yes, you can prepare the filling ahead. Cook the ground chicken and mix in the sauce. Let it cool and store in a container. When ready to serve, just spoon it into the lettuce leaves. Keep the lettuce fresh in the fridge until you need it. This helps save time on busy days. Butter lettuce and romaine lettuce work great. Butter lettuce gives a soft feel and wraps well. Romaine lettuce has a nice crunch and holds the filling. Both types add flavor and texture to the wraps. Choose what you like best or have on hand. To make it keto-friendly, focus on low-carb ingredients. Use ground chicken as your protein. Replace teriyaki sauce with a low-carb version or make your own. You can use coconut aminos instead of soy sauce. Avoid sugary sauces and stick to fresh veggies for crunch. In this blog post, we covered key ingredients for Teriyaki Chicken Lettuce Wraps, including substitutions. I shared step-by-step instructions to guide your cooking process and tips for perfect texture. We explored variations using different proteins and sauces, plus storage tips for leftovers. Remember, cooking is about trying new things. Don't stress if it’s not perfect. Focus on taste and enjoy the process. Now, you’re ready to make delicious wraps at home!

Teriyaki Chicken Lettuce Wraps

Delicious and healthy lettuce wraps filled with teriyaki chicken and crunchy water chestnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 cup teriyaki sauce (low sodium preferred)
  • 1 tablespoon sesame oil
  • 1 cup water chestnuts, finely chopped
  • 1 2 green onions, thinly sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 head butter or romaine lettuce, leaves separated
  • 1 tablespoon sesame seeds for garnish
  • 1 tablespoon sriracha or chili sauce (optional, for heat)

Instructions
 

  • Heat sesame oil in a large skillet over medium heat.
  • Add minced garlic and ginger to the skillet, sautéing for about 1 minute until fragrant.
  • Increase the heat to medium-high, then add the ground chicken, stirring to break it up as it cooks. Cook until browned and no longer pink, about 5-7 minutes.
  • Pour the teriyaki sauce over the cooked chicken, mixing well to coat.
  • Stir in the chopped water chestnuts and half of the sliced green onions, cooking for an additional 2-3 minutes to heat through.
  • Remove the skillet from heat and let the mixture cool slightly.
  • To serve, spoon a generous amount of the teriyaki chicken mixture into a lettuce leaf.
  • Sprinkle sesame seeds and remaining green onions over the filling.
  • For an extra kick, drizzle with sriracha or chili sauce if desired.

Notes

Use low sodium teriyaki sauce for a healthier option.
Keyword chicken, healthy, lettuce wraps, teriyaki