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Teriyaki Chicken Lettuce Wraps have taken the culinary world by storm, and for good reason. This delightful dish encapsulates the essence of fresh, vibrant flavors while maintaining a healthy profile, making it an ideal choice for both light meals and appetizers. The concept of lettuce wraps is inherently appealing; they deliver a refreshing crunch and a satisfying bite while being low in carbohydrates. This makes them a perfect alternative to traditional wraps or tortillas, which tend to be higher in calories and carbs.

Teriyaki Chicken Lettuce Wraps

Discover the deliciousness of Teriyaki Chicken Lettuce Wraps! This fresh dish combines marinated chicken with vibrant vegetables, all wrapped in crisp lettuce for a healthy, low-carb meal. Perfect for light lunches or parties, these wraps are highly customizable with various toppings. With a balance of savory teriyaki sauce and crunchy veggies, they're not just tasty but also packed with nutrients. Explore this versatile recipe to impress friends and family at your next gathering!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup teriyaki sauce (use store-bought or homemade for best flavor)

1 tablespoon sesame oil

2 cloves garlic, finely minced

1 teaspoon fresh ginger, grated or minced

1 small red bell pepper, diced into small pieces

1 small carrot, julienned (thinly sliced)

1 green onion, chopped (for garnish)

1 tablespoon toasted sesame seeds (for garnish)

Salt and pepper, to taste

1 head of butter lettuce or romaine lettuce, leaves separated for wrapping

Optional toppings: sliced cucumber, shredded coconut, chopped peanuts, or fresh cilantro

Instructions
 

Marinate the Chicken: In a medium mixing bowl, combine the diced chicken thighs with half of the teriyaki sauce, minced garlic, and grated ginger. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

    Cook the Chicken: Heat the sesame oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs to the skillet. Cook, stirring occasionally, until the chicken is golden brown and cooked through—approximately 8-10 minutes. Season with salt and pepper to taste as it cooks.

      Add Vegetables: After the chicken is cooked, add the diced red bell pepper and julienned carrot to the skillet. Stir and cook for an additional 2-3 minutes, allowing the vegetables to soften slightly but still retain some crunch.

        Combine with Sauce: Pour in the remaining teriyaki sauce, thoroughly mixing it with the chicken and vegetables. Continue to cook for another 2 minutes, allowing the sauce to thicken a bit and coat the mixture nicely.

          Prepare the Lettuce Wraps: While the chicken and vegetables are cooking, rinse and dry the lettuce leaves gently using a paper towel or a kitchen cloth.

            Assemble the Wraps: Place a generous spoonful of the teriyaki chicken mixture onto each lettuce leaf. Top with chopped green onions and toasted sesame seeds. For an extra burst of flavor and texture, feel free to add your preference of optional toppings such as sliced cucumber, shredded coconut, chopped peanuts, or cilantro.

              Serve: Enjoy your teriyaki chicken lettuce wraps immediately while they are fresh and warm. These wraps make an excellent main dish or can be served as an appetizing starter.

                Prep Time, Total Time, Servings: 30 mins | 45 mins | Serves 4