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This teriyaki chicken lettuce wrap recipe transforms ordinary ingredients into something extraordinary. The combination of savory teriyaki-glazed chicken with sweet pineapple creates a perfect balance inside crisp lettuce cups. I created this dish when looking for lighter dinner options that still deliver bold flavors.
I first made these lettuce wraps for a summer gathering when it was too hot to turn on the oven. My guests were immediately hooked and now this dish appears at nearly every casual get-together I host.
Ingredients
- Boneless skinless chicken breasts: Adds lean protein and takes on flavors beautifully. Choose chicken that feels firm and has a pink hue without any gray spots
- Low sodium soy sauce: Provides the umami foundation without overwhelming saltiness. The reduced sodium allows other flavors to shine
- Brown sugar: Creates depth while granulated sugar adds brightness to the sauce. The combination gives perfect caramelization
- Fresh romaine lettuce: Offers the perfect crisp vessel for holding the filling. Look for heads with firm leaves and no browning
- Canned pineapple slices: Bring natural sweetness and tropical flair. The caramelization step transforms them into a gourmet addition
- Jack cheese: Melts beautifully and adds creamy richness. Freshly shredded cheese melts better than pre-packaged varieties
How To Make Teriyaki Chicken Lettuce Wraps
- Prepare the teriyaki sauce:
- Combine soy sauce, water, vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir continuously until sugar completely dissolves, about 3 minutes. The mixture should look glossy and smell fragrant. Create a slurry with cornstarch and warm water in a separate bowl, making sure there are absolutely no lumps. Slowly pour this into the simmering sauce while whisking constantly. Continue cooking for 2-3 minutes until the sauce coats the back of a spoon beautifully.
- Cook the chicken:
- Heat olive oil in a large skillet until it shimmers but doesn’t smoke. Add chicken pieces in a single layer without overcrowding the pan. Season generously with salt and pepper. Let the pieces develop a golden crust before stirring, about 3-4 minutes. Continue cooking until no pink remains, approximately 7-8 minutes total. Pour about two-thirds of your prepared teriyaki sauce over the chicken, stirring to ensure every piece is gloriously coated.
- Caramelize pineapple:
- Pat pineapple slices thoroughly dry with paper towels to ensure proper caramelization. Place them in a hot skillet and let them develop a golden brown color, about 2 minutes per side. The natural sugars will concentrate and create incredible flavor complexity.
- Assemble the wraps:
- Select large, intact romaine leaves and wash them thoroughly. Pat completely dry to prevent soggy wraps. Place a generous spoonful of teriyaki chicken in the center of each leaf. Top with caramelized pineapple, sprinkle with jack cheese while the chicken is still warm enough to melt it slightly. Finish with sliced green onions and optional sesame seeds for texture and visual appeal.
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The ginger in this recipe is truly the unsung hero. I once accidentally doubled the amount and discovered it gave the sauce an incredible warmth and depth. Now I always add a generous portion. My husband claims these wraps cured his aversion to lettuce-based meals after years of boring salads.
Make Ahead Options
The teriyaki sauce can be prepared up to five days in advance and stored in an airtight container in the refrigerator. This allows the flavors to deepen and saves significant time during meal preparation. The sauce might thicken when chilled, simply warm it slightly and stir before using. The chicken can also be cooked a day ahead and reheated gently with a splash of water to maintain moisture. For best results, always assemble the lettuce wraps just before serving to maintain the perfect texture contrast.
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Serving Suggestions
These teriyaki chicken lettuce wraps are versatile enough to serve as an appetizer or main course. For a complete meal, pair them with steamed jasmine rice or a simple cucumber salad dressed with rice vinegar. A side of edamame provides additional protein and complements the Asian flavors perfectly. When serving as appetizers at a gathering, arrange the components buffet-style so guests can build their own wraps according to preference. The interactive nature makes this dish particularly popular at casual gatherings.
Ingredient Substitutions
The beauty of this recipe lies in its adaptability. No romaine lettuce? Butter lettuce or iceberg make excellent alternatives with their cup-like shapes. Ground chicken or turkey works wonderfully in place of chicken breast pieces for a different texture. Vegetarians can substitute firm tofu that has been pressed and cubed or tempeh for the chicken. Fresh pineapple can replace canned varieties for brighter flavor, though you will need to core and slice it yourself. The sauce works with honey or maple syrup instead of brown sugar for those preferring natural sweeteners.
Frequently Asked Questions
- → What type of lettuce works best for wraps?
Romaine lettuce is ideal because its sturdy leaves hold the fillings well. You can also use iceberg or butter lettuce for a softer texture.
- → Can I substitute chicken breasts with other proteins?
Yes, you can use boneless chicken thighs for richer flavor, or even tofu, shrimp, or turkey for variety.
- → How do I caramelize pineapple slices?
Drain and pat the pineapple slices dry, then cook in a heated skillet until both sides are golden and caramelized. This enhances their sweetness.
- → Can I make the teriyaki sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to one week.
- → What garnishes pair well with the wraps?
Green onions, toasted sesame seeds, and extra teriyaki sauce are great finishing touches. You can also add a touch of chili flakes for spice.