Go Back
–+ servings

Quick Teriyaki Chicken Wrap Lettuce Cups

Sweet and savory Teriyaki chicken wrap lettuce cups made in 20 minutes with ground chicken and a ginger honey glaze. Low carb and delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Appetizers
Cuisine: Asian
Calories: 235
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 1 lb ground chicken preferably 93% lean
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp fresh ginger, grated about a 1-inch piece
For the Lettuce Wraps
  • 1 head butter lettuce leaves separated and dried
  • 1 tbsp rice vinegar unseasoned
  • 1 tbsp toasted sesame oil

Method
 

Method
  1. In a large skillet over medium-high heat, cook the ground chicken for 5 to 7 minutes, breaking it into small pieces, until fully browned and no longer pink.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger until the honey has dissolved.
  3. Pour the sauce over the cooked chicken and stir to coat. Let it bubble over medium heat for 2 to 3 minutes until the sauce thickens and clings to the meat.
  4. Fill each butter lettuce leaf with the warm teriyaki chicken mixture. Serve right away.

Nutrition

Calories: 235kcalCarbohydrates: 10gProtein: 21gFat: 13gSaturated Fat: 3gCholesterol: 110mgSodium: 660mgFiber: 1gSugar: 9g

Notes

Top with crushed peanuts, sesame seeds, or sliced scallions for extra crunch.
For a gluten-free option, swap the soy sauce for tamari or coconut aminos.
Add sliced Hass avocado to each wrap for a California touch.
Keep leftover filling and lettuce in separate airtight containers in the refrigerator; the filling stays good for up to 2 days.
Reheat only the filling in a skillet to avoid wilting the lettuce.
Pat the lettuce leaves completely dry before filling so the sauce doesn't slide off.
Double the sauce and keep it refrigerated for up to 1 week for another quick meal.

Tried this recipe?

Let us know how it was!