Teriyaki Chicken Lettuce Wraps
These Teriyaki Chicken Lettuce Wraps are a fun and delicious way to enjoy your favorite teriyaki chicken. Perfect for a light lunch or dinner, they are a whole meal wrapped up in a crunchy lettuce wrap.
Servings: 4 servings
Ingredients
Lettuce Wraps
- 1 tablespoon Olive oil
- 2 pounds Boneless skinless chicken breasts cut into bite-size pieces
- 1 cup Shredded Jack cheese
- Teriyaki sauce recipe below
- 8 Canned Dole pineapple slices
- 1 head of Romaine Lettuce
- Green onions sliced
- Toasted sesame seeds optional
Teriyaki Sauce
- ½ cup Low Sodium Soy Sauce
- ¼ cup Water
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Brown sugar
- ¼ cup Granulated sugar
- 2 teaspoons Minced garlic
- 1 teaspoon Ground ginger
- 1 tablespoon Cornstarch
- 2 tablespoons Warm water
Instructions
Teriyaki Sauce
- In a small saucepan over medium heat, mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger . Stir with a whisk until sugar is dissolved.
- In a small bowl, whisk together 2 tablespoons of warm water and cornstarch until cornstarch is completely dissolved. Slowly whisk cornstarch mixture into the sauce and simmer until thickened. Remove from heat and set aside until ready to use.
Chicken
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces to the skillet and season with salt and pepper. Cook chicken until no longer pink, turning over pieces to brown evenly.
- Stir in about 2/3 of the teriyaki sauce to coat the chicken. Reserve the remaining sauce for drizzling or dipping.
Assembly
- Separate Romaine lettuce leaves. Wash and pat dry.
- To assemble, place a heaping spoonful of teriyaki chicken in each of the lettuce leaves. Top with jack cheese, sliced green onions and a slice of pineapple. Garnish with toasted sesame seeds.
- Serve while chicken is still warm with extra sauce on the side for dipping, or drizzle on top before serving.
- Optional - Caremalize the pineapple rings. Drain the juice from the pineapple and pat them dry with paper towels. Place them in a large skillet and caramelize until golden brown on both sides.
Nutrition
Calories: 498kcal | Carbohydrates: 23g | Protein: 58g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1585mg | Potassium: 1015mg | Fiber: 1g | Sugar: 19g | Vitamin A: 895IU | Vitamin C: 4mg | Calcium: 244mg | Iron: 2mg
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