Teriyaki Chicken Lettuce Wraps
Teriyaki chicken lettuce wraps with diced chicken, bell pepper, and sesame seeds.
Equipment
- Large skillet
- Cutting board
- Chef knife
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast finely diced
- ¼ cup low sodium teriyaki sauce
- 1 tbsp vegetable oil
- ½ cup red bell pepper finely diced
- ¼ cup green onions thinly sliced
- 1 head butter lettuce leaves separated, about 12 leaves
- 1 tbsp sesame seeds for garnish
Instructions
Cooking
- Prep. Dice the chicken into half inch pieces, slice the bell pepper and green onions, and wash and dry the lettuce leaves.
- Cook the chicken. Warm the oil in a large skillet over medium heat. Cook the chicken for 5 to 6 minutes, stirring often, until the pink is gone.
- Glaze. Add the teriyaki sauce and simmer for 2 to 3 minutes until the sauce coats the chicken and turns glossy.
- Finish the filling. Stir in the bell pepper and green onions and cook for 2 minutes. The chicken should read 165 degrees F.
- Assemble. Spoon the filling into the lettuce leaves, top with sesame seeds, and serve warm.
Notes
Substitutions: Use romaine or endive in place of butter lettuce, or ground turkey in place of chicken.
Tips: Dice the chicken evenly and pat it dry before it hits the pan.
Storage: Refrigerate the filling for up to 3 days and keep the lettuce separate. Reheat to 165 degrees F.