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- 1 pound boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1-inch piece ginger, grated The main part of this dish is the chicken. I prefer boneless, skinless chicken thighs for their juicy texture. They soak up flavor well and cook nicely. You will also need some olive oil to sauté the onion. The onion adds sweetness and depth. Garlic and ginger give this dish a nice kick. - ¼ cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 teaspoon sesame oil For the sauce, low-sodium soy sauce is key. It brings saltiness without being overpowering. Honey adds sweetness and balances the flavors. Rice vinegar gives a hint of tang. Finally, sesame oil adds a nutty aroma that enhances the dish. - ½ teaspoon red pepper flakes (optional, for heat) - 1 large head of butter or iceberg lettuce, leaves separated - ¼ cup green onions, chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) Red pepper flakes add a touch of heat, but you can skip them if you prefer. For wrapping, butter or iceberg lettuce works great. They are sturdy and crisp. Green onions and sesame seeds make perfect garnishes. They add color and extra flavor. First, you need to make the marinade. In a medium bowl, combine the diced chicken thighs with ¼ cup of low-sodium soy sauce, 2 tablespoons of honey, 2 tablespoons of rice vinegar, and 1 teaspoon of sesame oil. If you like heat, add ½ teaspoon of red pepper flakes. Mix all the ingredients well to coat the chicken. Let it marinate for about 15 to 20 minutes. This helps the chicken soak up all the tasty flavors. While the chicken marinates, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 small finely chopped onion to the skillet and sauté it for about 3 to 4 minutes until it becomes translucent. Then, add 2 cloves of minced garlic and a 1-inch piece of grated ginger. Stir these for 1 minute until they release their fragrant smell. This step creates a delicious base for your dish. Now it's time to cook the chicken. Increase the heat to medium-high and add the marinated chicken to the skillet. Cook for 6 to 8 minutes, stirring occasionally. You want the chicken to be cooked through and slightly caramelized. Make sure there’s no pink left in the center. This adds a nice flavor and texture to the wraps. Once the chicken is ready, remove the skillet from heat and allow the mixture to cool slightly. To serve, take a lettuce leaf from a large head of butter or iceberg lettuce. Spoon a generous amount of the teriyaki chicken mixture onto the leaf. Garnish with ¼ cup of chopped green onions and sprinkle 1 tablespoon of sesame seeds on top. Now, wrap the lettuce around the filling. Hold it like a taco and enjoy this tasty hand-held delight! For the best flavor, marinate the chicken for 15-20 minutes. This time allows the chicken to soak in the teriyaki sauce. You can adjust the soy sauce and honey based on your taste. If you prefer it sweeter, add more honey. For saltiness, increase the soy sauce slightly. To get that nice caramelized finish, heat your skillet well before adding the chicken. The high heat helps the sugars in the sauce brown. Stir the chicken often to prevent burning. Cook it until it is just done, about 6-8 minutes. If the chicken cooks too long, it can become dry. Serve these wraps with a side of rice or steamed veggies. They balance well with the fresh flavors of the wraps. For a fun touch, lay the wraps out on a platter. Garnish with green onions and sesame seeds for a colorful look. Enjoy the crunch of the lettuce against the savory chicken! {{image_2}} You can switch up the chicken for other proteins. Chicken breasts work great too. They have less fat and cook quickly. You can also try beef or pork if you want something different. For a vegetarian option, tofu and tempeh are excellent choices. They soak up flavors well and add protein. Cut them into small cubes and marinate like the chicken. Then, sauté until golden. Adding fresh vegetables to the filling makes it more colorful. Try bell peppers, carrots, or mushrooms. Chop them up small and mix them in while cooking. This adds crunch and nutrients. You can also experiment with different sauces or spices. Try adding hoisin sauce for a sweet twist. A dash of sriracha can kick up the heat. Mix and match flavors to find your favorite. While butter or iceberg lettuce works well, you can use other greens. Romaine is sturdy and has a nice crunch. You can even use cabbage leaves for a fun twist. For a low-carb option, consider using leafy greens like kale or collard greens. They are nutrient-dense and hold up well. Just remove the thick stems to make wrapping easier. To keep your teriyaki chicken fresh, place it in the fridge. Use an airtight container to avoid any odors. You can store it for up to three days. If you want to keep it longer, consider freezing it. Use freezer-safe bags or containers for best results. The best methods to reheat your chicken are the stovetop or microwave. When using the stovetop, add a splash of water to keep it moist. Heat over low until it's warm throughout. If using the microwave, cover the dish with a damp paper towel. This keeps the chicken from drying out. Aim for one to two minutes of heating, checking often. To save time, you can prepare components in advance. Chop your veggies and marinate the chicken the night before. However, assemble wraps fresh for the best texture. Pre-made wraps can become soggy. If you need to make them ahead, store the chicken and lettuce separately until you are ready to eat. You can easily make these wraps gluten-free by using tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. It has a similar taste and works well in marinades. Look for a brand that is labeled gluten-free to be safe. Yes, you can prep the chicken in advance. Marinate the chicken thighs for up to 24 hours. This helps the flavors soak in. Cook the chicken just before serving. This keeps it fresh and tasty. For quick and healthy sides, try steamed broccoli or a simple cucumber salad. You can also serve brown rice or quinoa for a filling meal. These sides complement the wraps well and add color to your plate. In this post, we explored how to make delicious teriyaki chicken lettuce wraps. We covered the key ingredients and step-by-step instructions, from marinating the chicken to assembling the wraps. I included tips for cooking, variations for protein options, and storage advice for leftovers. These wraps are easy to prepare and great for any meal. Try them out for your next dinner! Enjoy making these tasty treats and sharing them with friends and family.

Teriyaki Chicken Lettuce Wraps

Enjoy a fresh and flavorful twist on dinner with these savory teriyaki chicken lettuce wraps! Perfect for a quick meal, these wraps are filled with tender marinated chicken, bursting with delicious flavors from soy sauce, honey, and ginger. Ready in just 40 minutes, they make a healthy, hand-held treat for any occasion. Click through to explore this easy recipe and make mealtime a breeze!
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Ingredients
  

1 pound boneless, skinless chicken thighs, diced

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1-inch piece ginger, grated

¼ cup low-sodium soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

1 teaspoon sesame oil

½ teaspoon red pepper flakes (optional, for heat)

1 large head of butter or iceberg lettuce, leaves separated

¼ cup green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

In a medium bowl, combine the diced chicken thighs with soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Mix well and let it marinate for about 15-20 minutes.

    While the chicken marinates, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

      Add the minced garlic and grated ginger to the skillet, stirring for an additional minute until fragrant.

        Increase the heat to medium-high and add the marinated chicken to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.

          Remove the skillet from heat and allow the mixture to cool slightly before assembling the wraps.

            To serve, spoon a generous amount of the teriyaki chicken mixture onto a lettuce leaf. Garnish with chopped green onions and sesame seeds.

              Wrap the lettuce around the filling and enjoy as a hand-held delight!

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4