Teriyaki Chicken Lettuce Wraps Recipes

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TERIYAKI CHICKEN LETTUCE WRAPS RECIPE BY TASTY



Teriyaki Chicken Lettuce Wraps Recipe by Tasty image

Here's what you need: shredded chicken, teriyaki sauce, romaine lettuce, scallion

Provided by Alix Traeger

Categories     Lunch

Yield 2 servings

Number Of Ingredients 4

1 cup shredded chicken, leftover
½ cup teriyaki sauce
romaine lettuce
scallion, to serve

Steps:

  • In a bow,l mix the chicken and teriyaki sauce.
  • Place the mixture over the romaine leaves.
  • Top with scallions.
  • Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 25 grams, Sugar 8 grams

TERIYAKI CHICKEN LETTUCE WRAPS



Teriyaki Chicken Lettuce Wraps image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 13

1/4 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon grated fresh ginger
1 teaspoon garlic powder
1 teaspoon hot sauce
1 teaspoon fish sauce
3 medium carrots, cut into chunks
1 small yellow onion, quartered
1 1/2 pounds Foster Farms boneless, skinless chicken thighs
2 tablespoons oil
1 tablespoon cornstarch
1 tablespoon cool water
1 head Boston lettuce, separated into leaves (or similar broad, tender lettuce)

Steps:

  • In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside. In a food processor, combine the carrots and onion. Pulse until finely chopped. Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about 1/4 inch to 1/2 inch. In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes. Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side. Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.

CHICKEN LETTUCE WRAPS



Chicken Lettuce Wraps image

Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair. -Kendra Doss, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cubed
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside., In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. , Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

Nutrition Facts : Calories 230 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

TERIYAKI CHICKEN WRAPS



Teriyaki Chicken Wraps image

Fast and yummy Chicken Wraps using Teriyaki Sauté Express ® Sauté Starter.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 20m

Yield 4

Number Of Ingredients 7

1 cup shredded purple cabbage*
½ cup shredded carrots*
2 squares Land O'Lakes® Teriyaki Saute Express®
1 pound boneless, skinless chicken breasts, cut into strips
½ cup cashews
3 green onions, diagonally cut into 1-inch pieces
4 (8 inch) flour tortillas, warmed

Steps:

  • Combine cabbage and carrots in bowl; set aside.
  • Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
  • Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.
  • Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 40.7 g, Cholesterol 84.3 mg, Fat 22.2 g, Fiber 3.2 g, Protein 32.9 g, SaturatedFat 7.5 g, Sodium 774.2 mg, Sugar 2.4 g

TERIYAKI CHICKEN WRAPS



Teriyaki Chicken Wraps image

Make and share this Teriyaki Chicken Wraps recipe from Food.com.

Provided by V.A.718

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken strips
1/2 cup teriyaki sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil
4 tortillas
1/4 cup Catalina dressing
1/2 cucumber (julienne)
1 carrot (julienne)
2 green onions (chopped)
2 cups lettuce (Chopped)

Steps:

  • Marinade chicken in teriyaki sauce, sugar, cornstarch, water, and vegetable oil for 30 minutes.
  • Cook chicken in a skillet over medium high heat until done.
  • Chop lettuce, carrot, cucumber, and scallions. Toss with enough catalina dressing to lightly coat vegetables.
  • Warm tortillas in the microwave.
  • Roll chicken and vegetables in tortillas, and serve.

Nutrition Facts : Calories 373.7, Fat 15.9, SaturatedFat 2.7, Sodium 1973.3, Carbohydrate 49.7, Fiber 3.3, Sugar 11.2, Protein 8.8

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