These Teriyaki Chicken Lettuce Wraps are an easy and light weeknight meal. A quick homemade teriyaki sauce makes them way better than takeout!

Photography Credit: Lisa Lin

Sometimes, you just want a light, fresh meal that comes together quickly and doesn’t require a whole lot of work. These teriyaki chicken lettuce wraps fit the bill exactly.

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What is in Teriyaki Chicken Lettuce Wraps

This recipe consists of ground chicken cooked with vegetables such as red onion, diced zucchini, and red bell peppers, seasoned with teriyaki sauce. It also works with whatever vegetables you have on hand. Feel free to improvise!

I like using butter lettuce as wraps, but any kind of lettuce works. You can even use collard greens or Swiss chard.

How to Make and Store Teriyaki Sauce

The chicken filling is flavored with a homemade teriyaki sauce. It comes together on the stovetop by combining water, soy sauce, mirin, honey, ginger, and garlic, cooked until it thickens. Add in some cornstarch whisked in a tablespoon of water and you’ve got homemade teriyaki sauce.

You could substitute your favorite store-bought teriyaki sauce in this recipe, but making your own is easy. I also find store-bought sauce to be too sweet for my taste, so I like that I can control the amount of sugar that goes into it.

As a bonus, the leftover teriyaki sauce is actually great with any stir-fry recipe, or as a sauce for baked chicken or fish. It will keep in the fridge for about a week.

Make These for a Party!

These lettuce wraps also make a great party appetizer if you double the recipe. Serve the chicken filling in one big bowl with the lettuce and extra teriyaki sauce on a nearby platter, then have your guests make their own wraps!

Make-Ahead Instructions

You can make the filling with the chicken and vegetables up to 2 days before you want to eat it. Store in the fridge, covered, until you’re ready to serve. Reheat in a skillet over medium-low heat, covered, until warmed through, or in the microwave. The filling is good for 3 to 4 days.

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