Teriyaki Chicken Lettuce Wraps
Chicken Lettuce Wraps Recipe

Teriyaki Chicken Lettuce Wraps

Purchased marinade glazes the chicken and perks up the dressing in this easy wrap sandwich recipe.

30 min
50 min


2/3 cup teriyaki marinade

4 (4-ounce) boneless skinless chicken breasts

1/2 cup uncooked instant long grain rice

1/2 cup boiling water

1 small (1/2 cup) cucumber, chopped

1 small (1/2 cup) red bell pepper, chopped

2 green onions, sliced

2 tablespoons dry roasted peanuts, chopped

2 tablespoons chopped fresh cilantro

1 tablespoon mayonnaise

12 Bibb lettuce leaves

How to make

  1. STEP 1

    Reserve 1 tablespoon teriyaki marinade. Place remaining teriyaki marinade and chicken into large resealable plastic food bag. Tightly seal bag; place into 13x9-inch pan. Refrigerate at least 30 minutes, turning bag occasionally.

  2. STEP 2

    Heat gas grill on medium-high or charcoal grill until coals are ash white.

  3. STEP 3

    Remove chicken from marinade; discard marinade. Place chicken onto grill. Close lid; grill, turning once, 12-16 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork.

  4. STEP 4

    Coarsely chop grilled chicken; set aside.

  5. STEP 5

    Place rice into bowl. Add boiling water; stir. Cover tightly with plastic food wrap; let stand 5 minutes or until water is absorbed. Add reserved 1 tablespoon teriyaki marinade, chopped chicken, and all remaining ingredients except lettuce; mix well.

  6. STEP 6

    Spoon 1/3 cup chicken mixture into each lettuce leaf.

Tip #1

Stuff hollowed out tomatoes with the chicken mixture for a tasty lunch salad.


2.5Fat (mg)
20Cholesterol (mg)
300Sodium (mg)
5Carbohydrates (g)
0Dietary Fiber
9Protein (g)


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  September 01, 2008

Kids really loved this!!!

— says Joanne
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