Teriyaki Chicken Lettuce wraps

These Teriyaki Chicken Lettuce wraps marinated with sesame oil, soy sauce, Sriracha and garnished with peanuts, carrots and cucumber!

These Thai Chicken Lettuce wraps are seriously the most delicious appetizers ever! If you feel like having a light lunch or dinner, I absolutely love these Thai Chicken Lettuce wraps. They are so full of flavor because of what you use to marinate the chicken thighs. You won’t regret making this!

How many of you are obsessed with the lettuce wraps at P.F. Changs?

I have so many memories of when my family and I moved to Florida and we were staying in the Palm Beach Gardens area while we were house hunting. My mom and I would go to the gardens mall so regularly and for lunch we loved going to P.F. Changs and ordering their Thai Chicken Lettuce wraps! Although this is not a copycat recipe, it is just as good if not better!

This recipe only takes about 15 minutes to make. Marinating the chicken for 24 hours will give it the most flavor although you will be good marinating for just 1 hour anyway. These babies are Thai inspired – you can add a little bit extra Sriracha for that spicy kick! This is actually super healthy and even though it is so tasty, you will actually feel good after eating.

What should I pair this with?

You can pair this with my Drunken Noodles, Sweet and Sour Chicken, or Potstickers!

Add the sliced chicken in a Ziplock and add the sesame oil, soy sauce, ginger, garlic, sriracha, and vinegar. Shake and marinate in the refrigerator for an hour or up to 24 hours.

How to make Teriyaki Chicken Lettuce wraps

Heat a cast iron skillet on over medium high heat.

Remove the chicken strips and cook for 6 minutes total. With tongs, flip the chicken until no longer pink on the inside. Transfer to a serving platter and sprinkle the peanuts and cilantro on the chicken. Fill that chicken into each butter lettuce wrap. Garnish with the carrots, cucumber, and lime wedges.

Teriyaki Chicken Lettuce wraps

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• Author: Maxine Dubois
• Total Time: 1 Hour 10 minutes
• Yield: 4 servings 1x

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Description

These Teriyaki Chicken Lettuce wraps are made with chicken thighs, sesame oil, soy sauce, ginger, sriracha, and served on butter lettuce. 

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Ingredients

Scale 1x2x3x

Chicken:

• 2 pounds boneless, skinless chicken thighs, cut into strips
• ⅓ cup sesame oil
• ⅓ cup soy sauce
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon sriracha
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• 2 tablespoons chopped peanuts
• 2 tablespoons chopped cilantro

Lettuce wraps:

• 8 butter lettuce leaves
• 1 cup carrots, julienned
• ½ cucumber, sliced
• Extra sriracha, for spice
• Lime wedges

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Instructions

1. Add the sliced chicken in a Ziplock and add the sesame oil, soy sauce, ginger, garlic, sriracha, and vinegar. Shake and marinate in the refrigerator for an hour or up to 24 hours.
2. Heat a cast iron skillet on over medium high heat.
3. Remove the chicken strips and cook for 6 minutes total. With tongs, flip the chicken until no longer pink on the inside. Transfer to a serving platter and sprinkle the peanuts and cilantro on the chicken. Fill that chicken into each butter lettuce wrap. Garnish with the carrots, cucumber, and lime wedges.

Notes

• Marinate up to 24 hours for maximum flavor

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Thai

Nutrition

• Serving Size: 1
• Calories: 269
• Sugar: 8g
• Sodium: 502 mg
• Fat: 14 g
• Saturated Fat: 3g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 21 g
• Cholesterol: 98 mg