Teriyaki Chicken Lettuce Wraps Recipe

Teriyaki Chicken Lettuce Wraps Recipe

When I first tried P.F. Chang’s chicken lettuce wraps, I was instantly smitten. Understandably so, as they’ve got some of the best Asian recipes. Just thinking about the delicious crunch with each bite already has my stomach grumbling. Why, lettuce wraps are one of the best P.F. Chang’s menu items that truly satisfy the crowd! For the longest time, I made frequent and countless visits to the infamous Asian restaurant just to get a taste of their flavorful Asian lettuce wraps. And at some point, I knew I just had to recreate a version of their nutritious and meal prep-friendly dish. Maybe a version, dare I say, that tastes better than the original (I wish)!

Much like P.F. Chang’s lettuce wraps recipe, my version is also made with three delicious components: a flavorful sauce, tasty filling, and lettuce cups. Asian chicken lettuce wraps usually call for hoisin sauce and soy sauce. But my affection for sweet-savory sauces runs strong and deep. So, I settled for Soy Vay Veri Veri teriyaki sauce and even combined it with honey. And by adding a dash of cornstarch, I got myself a deliciously thick sauce for my easy lettuce wraps! For added flavor and a bit of crunch, I also used garlic, red bell peppers, and water chestnuts.

I’m a bit of a spicy-holic myself, so there were times when I’d go for chili sauce or red curry paste. But if you have a penchant for tangy condiments, then, by all means, add a bit of rice vinegar. Thai peanut sauce, meanwhile, is yet another delicious option to make your lettuce wraps next-level.

Another great thing about lettuce wraps is you can put just about anything between the crunchy lettuce leaves! This dish can easily be made vegetarian by using tofu filling. Trust me, tofu lettuce wraps are EXTREMELY DELICIOUS! Rice noodles, ground pork, and steak make for excellent choices as well, in my opinion. Ground turkey lettuce wraps are also worth adding to your arsenal of favorite lettuce wraps recipes. But for this recipe, in particular, I went for the classic chicken filling and used diced chicken breasts.

Now, you might be wondering what’s the best lettuce for lettuce wraps. You have lots of options, actually, including butter lettuce, Boston bib lettuce, and iceberg lettuce. If lettuce is out of the question, you can even use cabbage leaves instead. That’s how customizable lettuce wraps are! I opted for Romaine lettuce leaves in my healthy chicken lettuce wraps recipe. They’re nutritious and deliciously crispy!

Ever since I discovered how to make lettuce wraps at home, I haven’t had to stop by P.F. Chang’s near me that serves the best lettuce wraps. Not to brag, but my teriyaki chicken lettuce wraps recipe bursts with Asian flavors that it’ll seem as if you’re dining in P.F. Chang’s. For a complete Chinese-inspired dinner, I and the rest of the fam enjoyed lettuce wraps with Chinese stir fry vegetables.

How To Make Teriyaki Chicken Lettuce Wraps

Pile up tasty chicken filling with teriyaki sauce into crunchy lettuce leaves for an Asian-inspired light dinner. This lettuce wraps recipe is healthy, quick, and meal prep-friendly!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • lbschicken breasts,boneless, skinless, diced into small pieces
  • tbspolive oil,divided
  • ½cupSoy Vay Veri Veri Teriyaki Sauce
  • 2tbspwater
  • 1tbspcornstarch
  • 1tbsphoney
  • 1cupsliced green onions,divided
  • 1clovegarlic,minced
  • 1redbell pepper,seeded and diced
  • 8ozsliced water chestnut,chopped
  • 1cupcarrots,shredded
  • Romaine or iceberg lettuce leaves,for serving
  • ½cupunsalted cashews,roughly chopped

Instructions

  1. Heat olive oil in a large non-stick cast-iron skillet over medium-high heat. Add the chicken breasts and cook for about three to four minutes or until they are cooked through.
  2. Next, transfer the cooked chicken to a plate or a bowl and set it aside.
  3. Combine teriyaki sauce, water, cornstarch, and honey in a small bowl and whisk until well-combined. Set aside.
  4. Using the same skillet, heat the remaining olive oil over medium-high heat. Add the minced garlic and sliced green onions and cook for 20 seconds.
  5. Then, stir in the red bell pepper and water chestnuts and saute for two minutes.
  6. Pour the sauce mixture into the skillet and cook for another minute.
  7. Add the chicken and carrots to the skillet. Stir until they’re cooked.
  8. Spoon the chicken filling into the lettuce leaves, top with remaining green onions, and serve.

Recipe Notes

  • Always pick out fresh and sturdy lettuce leaves that can hold the filling together.
  • Gently wash your lettuce leaves and pat them dry before serving.
  • You can also replace olive oil with sesame oil.

Nutrition

  • Calories: 524.57kcal
  • Fat: 27.81g
  • Saturated Fat: 6.28g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 14.33g
  • Polyunsaturated Fat: 5.01g
  • Carbohydrates: 30.19g
  • Fiber: 3.70g
  • Sugar: 13.32g
  • Protein: 38.96g
  • Cholesterol: 101.60mg
  • Sodium: 1234.61mg
  • Calcium: 62.17mg
  • Potassium: 972.10mg
  • Iron: 3.21mg
  • Vitamin A: 291.43µg
  • Vitamin C: 37.93mg
Want to share your own twist on Teriyaki Chicken Lettuce Wraps or discuss the recipe with fellow home cooks? Head over to the Recipe Sharing section of our forum and join the conversation!

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