Ingredients
- 1 pound chicken breast, finely diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 bell pepper, finely diced
- 1 small onion, finely diced
- 1 carrot, shredded
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1 head of lettuce (such as butter lettuce or iceberg), leaves separated and washed
- Optional for extra flavor: Minced garlic, grated ginger, sesame oil
Directions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken breast with salt and pepper, and cook until browned and cooked through. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add a bit more oil if needed. Sauté the bell pepper, onion, and carrot until just tender. You can also add minced garlic and grated ginger here for extra flavor.
- Combine with Teriyaki Sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the teriyaki sauce and stir to combine everything well. Cook for a few more minutes until the sauce has thickened slightly. If you like, stir in a splash of sesame oil for a nutty flavor.
- Prepare Lettuce: While the chicken is cooking, prepare your lettuce leaves on a platter. Choose leaves that are large enough to hold the filling and easy to fold.
- Assemble Wraps: Spoon a generous amount of the teriyaki chicken mixture into the center of each lettuce leaf. Garnish with green onions and sesame seeds.
- Serve: Serve the teriyaki chicken lettuce wraps immediately, allowing everyone to make their own wraps. They’re perfect for a light meal or as an appetizer.
Enjoy!
