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Teriyaki Chicken Lettuce Wraps

By: Carrie @ Carrie's Experimental Kitchen

Learn how to make lettuce wraps that taste just as good as any restaurant version with this Teriyaki Chicken Lettuce Wraps recipe from Carrie @ Carrie's Experimental Kitchen. Asian food ideas can make for the best healthy chicken recipes to cook up.



  • 2 boneless chicken breasts, cut into 2-inch strips
  • 1/2 cup teriyaki sauce
  • 1 head Boson Bib lettuce
  • 3 celery stalks, finely sliced
  • 2 carrots, matchstick cut
  • 1 teaspoon sesame oil
  • 2 ounces Asian rice noodles (I used La Choy)
  • 3/4 cup teriyaki sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 tablespoon honey
  • 1 teaspoon ginger, freshly grated (you could also use ground ginger)
  • 1 tablespoon ketchup
  • 1 teaspoon garlic powder
  • 1 scallion, chopped


To make the lettuce wraps:

  1. Add the chicken and teriyaki sauce into a resealable plastic bag and refrigerate for at least 2 hours.
  2. Heat the oil in a non stick pan, add the celery and carrots and saute for about 5 minutes. Just enough to slightly soften the vegetables.
  3. Heat an indoor grill pan, remove the chicken from the bag (discarding the sauce) and grill the chicken until it is cooked through for about 5 minutes.
  4. Remove the core from the lettuce and pull apart the leaves and rinse under cold water.
  5. To assemble, top one leaf with some grilled chicken, vegetables and rice noodles. Dip into Asian Dipping Sauce.

To make the dipping sauce:

  1. In small saucepan, add ingredients and bring to a boil.
  2. Reduce heat and let it simmer until it is reduced in half and has slightly thickened, approximately 20 to 30 minutes.
  3. Remove from heat and let cool.

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