One of my favorite appetizers is the Teriyaki Chicken Lettuce Wrap. It’s packed with flavor, easy to prepare, and a great addition to your spring or summer menu.
This recipe uses a simple chicken teriyaki base. You can make your own teriyaki sauce following a basic recipe, or use a store-bought bottle to save time.
I prefer butter lettuce for wraps because of its tender, crisp leaves, but iceberg or other crisp lettuces work well too. Choose whichever variety you like.
Try this Teriyaki Chicken Lettuce Wrap and let me know how it turns out.
Teriyaki Chicken Lettuce Wrap
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
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Ingredients
- 1 serving chicken teriyaki click here for the recipe
- 1 whole butter leaf lettuce or iceberg lettuce cleaned and leaves separated
- 1/2 serving teriyaki sauce use only half the amount if making the sauce from the linked recipe
- 1/2 cup carrots julienne
- 1 teaspoon sesame seeds
- 1/4 cup chopped scallions
- 1/2 teaspoon minced ginger
- 1 tablespoon cooking oil
Instructions
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Prepare the chicken teriyaki (follow the linked recipe if needed). Chop the cooked chicken into bite-sized cubes and set aside.
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Heat the cooking oil in a skillet over medium heat.
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Add the minced ginger and sauté for about 20 seconds until fragrant.
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Add the chopped teriyaki chicken, julienned carrots, 1/2 teaspoon sesame seeds, and teriyaki sauce. Stir and cook for 1–3 minutes to heat through. Remove from heat and transfer to a plate to cool slightly.
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Spoon the chicken mixture onto individual lettuce leaves. Arrange the filled leaves on a serving plate and sprinkle with the remaining sesame seeds and chopped scallions.
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Serve immediately as an appetizer or light meal.
Nutrition Information
Serving: 6g
© copyright: Vanjo Merano
