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Fresh Grilled Chicken Teriyaki Lettuce Wraps

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These Fresh Grilled Chicken Teriyaki Lettuce Wraps are a quick, easy, and healthy summer meal featuring grilled chicken marinated in a homemade teriyaki glaze, wrapped in crisp lettuce leaves for a fresh and flavorful bite.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tablespoons vegetable oil or avocado oil
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tablespoons mirin or dry sherry
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • 1 head iceberg or butter lettuce, leaves separated and washed
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • 1 small carrot, julienned or shredded

Instructions

  1. Make the Teriyaki Marinade: In a medium bowl, whisk together soy sauce, mirin, honey, rice vinegar, minced garlic, grated ginger, and toasted sesame oil until the honey dissolves (about 3 minutes).
  2. Marinate the Chicken: Cut the chicken into thin, bite-sized strips or small pieces. Toss the chicken in the marinade, cover, and refrigerate for at least 30 minutes, preferably up to 1 hour.
  3. Prepare the Lettuce and Garnishes: Separate lettuce leaves carefully to avoid tears. Wash and dry thoroughly. Julienne the carrot and slice the scallions thinly. Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant.
  4. Preheat the Grill or Grill Pan: Heat to medium-high and brush the grill grates or pan with oil to prevent sticking.
  5. Grill the Chicken: Remove chicken from marinade, letting excess drip off. Grill pieces for about 3-4 minutes per side until nicely charred and cooked through (internal temperature 165°F / 74°C).
  6. Rest the Chicken: Let the grilled chicken rest for 5 minutes to redistribute juices.
  7. Assemble the Wraps: Lay a lettuce leaf flat, add grilled chicken pieces, sprinkle with carrots, scallions, and sesame seeds. Fold or roll up and serve immediately.

Notes

Pat chicken dry before grilling to avoid flare-ups. Marinate chicken for at least 30 minutes but no longer than 2 hours to prevent the acid from ‘cooking’ the meat. Prepare lettuce leaves just before serving to keep them crisp. Leftover teriyaki sauce can be warmed and brushed on chicken if it seems dry. For gluten-free, substitute soy sauce with tamari. For vegetarian/vegan option, use grilled tofu and maple syrup instead of honey.

Nutrition

Keywords: grilled chicken, teriyaki, lettuce wraps, healthy recipe, summer meal, easy dinner, low carb, gluten-free option

Find it online: https://chrisfeasts.com/fresh-grilled-chicken-teriyaki-lettuce-wraps-easy-healthy-recipe-for-summer/