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Teriyaki Chicken Lettuce Wraps
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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.

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