Description
Indulge in these mouthwatering Teriyaki Chicken Lettuce Wraps, a perfect blend of sweet and savory flavors nestled in crunchy lettuce. This easy-to-make dish is ideal for a quick lunch, a delightful dinner, or as an appetizer for gatherings.
Ingredients
Scale
- 1 tablespoon Olive oil
- 2 pounds Boneless skinless chicken breasts (cut into bite-size pieces)
- 1 cup Shredded Jack cheese
- Teriyaki sauce (homemade or store-bought)
- 8 Canned Dole pineapple slices
- 1 head of Romaine Lettuce
- Green onions (sliced)
- Toasted sesame seeds (optional)
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, mix soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger over medium heat. Whisk until sugars dissolve. Combine cornstarch and warm water in another bowl; stir into the sauce until thickened. Set aside.
- Cook the Chicken: In a large skillet over medium-high heat, heat olive oil. Add chicken seasoned with salt and pepper; cook until no longer pink. Stir in two-thirds of the teriyaki sauce to coat the chicken.
- Assemble Your Wraps: Wash and pat dry Romaine lettuce leaves. Place teriyaki chicken in each leaf, then top with shredded cheese, green onions, pineapple slices, and optional sesame seeds.
- Serve: Enjoy warm with extra teriyaki sauce on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2 wraps (approximately 350g)
- Calories: 470
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg