Ever stare into the fridge at 5 p.m., willing dinner to magically appear? You’re not alone, honey. That’s exactly why I’m so head-over-heels for these Teriyaki Chicken Lettuce Wraps. They’re the answer to that busy weeknight prayer for something fast, flavorful, and maybe even a little bit healthy. The best part? This recipe is incredibly forgiving—whether you start with fresh chicken breasts or grab a rotisserie chicken to shave off precious minutes. Who says a quick dinner can’t be packed with soul?
Top Reasons To Make It
I make these on repeat for a whole mess of good reasons. First, they come together in about 20 minutes if you use a pre-cooked chicken. Second, they’re a fantastic healthy dinner idea that doesn’t skimp on flavor. And third, they’re just so fun to eat! The cool, crisp lettuce cups with that warm, savory-sweet filling is a textural dream. They’re also a brilliant way to use up that lonely chicken breast hanging out in your fridge, turning it into a meal everyone will get excited about.
Ingredients
- 1 lb boneless, skinless chicken breasts or 3 cups shredded rotisserie chicken (your main protein)
- 1/2 cup low-sodium soy sauce (the salty, umami base)
- 1/3 cup honey (for that sticky sweetness)
- 2 cloves garlic, minced (non-negotiable flavor)
- 1 tbsp fresh ginger, grated (adds a bright, zesty kick)
- 2 tbsp rice vinegar (a touch of tang to balance it all)
- 1 tbsp sesame oil (for that nutty, authentic finish)
- 1 tbsp avocado or canola oil (for sautéing)
- 2 tsp cornstarch (to thicken the sauce beautifully)
- 1 head Butter or Romaine lettuce (for the fresh, crunchy cups)
- Toppings: sliced green onion, sesame seeds (for garnish and crunch)
Instructions
- If starting with raw chicken, pat the breasts dry and season lightly with black pepper. Heat the avocado oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until cooked through and no longer pink. Transfer to a cutting board and let rest for 5 minutes before shredding with two forks.
- While the chicken cooks, make your teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and cornstarch until the cornstarch is completely dissolved.
- Pour the sauce mixture into the same skillet you used for the chicken (no need to wash it!). Bring it to a simmer over medium heat, stirring constantly. It’ll start to thicken up in just 2-3 minutes.
- Add your shredded chicken—whether freshly cooked or from a rotisserie—to the skillet. Toss it well until every piece is coated in that glorious, glossy sauce. Let it heat through for another minute.
- Carefully separate the leaves of your lettuce to create cups. Spoon the warm teriyaki chicken mixture into each cup. Top with a sprinkle of green onion and sesame seeds. Serve immediately and watch them disappear!
Serving Ideas & Pairings
These wraps are a whole meal on their own, but I love to round things out. For a heartier plate, serve them alongside a scoop of fluffy jasmine rice or cilantro lime rice—the sauce is so good drizzled over top. A simple, quick side salad with a ginger-sesame dressing complements it perfectly. And if you’re feeding a crowd, set up a toppings bar with extra green onions, shredded carrots, chopped peanuts, and even a little drizzle of sriracha for folks who like a kick. So good.
Variations & Substitutions
This recipe is your playground! For a gluten-free version, simply use tamari or coconut aminos instead of soy sauce. You can swap the honey for maple syrup if you prefer. Don’t have fresh ginger? A teaspoon of ground ginger will work in a pinch. And if you’re not a lettuce person, these make amazing fillings for tortillas, pita pockets, or even served over a bed of zucchini noodles. Honestly, the teriyaki sauce is so versatile, you could use it with ground turkey or shredded smoked turkey for a different twist.
Quick Dinner Ideas
This dish is the king of quick dinner ideas, but let’s talk strategy. Using a store-bought rotisserie chicken is your ultimate shortcut—it cuts the active cook time down to literally 10 minutes. I also love to double the teriyaki sauce recipe and keep a jar in my fridge; it lasts for a week and can transform any simple protein in minutes. This is one of those healthy chicken recipes that proves easy meals don’t have to be boring.
Storage & Reheating
Store any leftover chicken filling in an airtight container in the fridge for up to 3 days. The lettuce cups, however, are best assembled fresh. To reheat, warm the chicken in a skillet over medium heat with a tiny splash of water to keep it from drying out. You can also microwave it in 30-second bursts, stirring in between. I don’t recommend freezing the sauced chicken, as the texture of the lettuce can get a bit sad upon thawing.
Frequently Asked Questions
- Q: Can I make this recipe ahead of time?
A: Absolutely! You can make the teriyaki chicken filling up to 3 days in advance. Just store it separately from the lettuce and reheat before serving for the best texture. - Q: What’s the best lettuce to use for wraps?
A: I’m a big fan of Butter lettuce for its soft, pliable cups, but Romaine hearts are also great for their sturdy, crunchy boats. - Q: Are there other easy chicken recipes like this?
A: Of course! This method is perfect for any shredded chicken recipes. Try swapping the teriyaki for a buffalo sauce or a simple barbecue sauce for a completely different flavor profile. - Q: My sauce didn’t thicken. What happened?
A: The most common culprit is not whisking the cornstarch in thoroughly enough before heating. Make sure it’s fully dissolved in the cold liquid to avoid lumps and to allow it to thicken properly.