Teriyaki Chicken Lettuce Wraps

Published May 25, 2016. Updated June 26, 2018

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I definitely have a thing for lettuce wraps lately. I shared these Thai Chicken Lettuce Wraps and this Almond Poppy Seed Chicken Salad (which I served lettuce wrap style) and I can’t help but keep a good thing going with these delicious Teriyaki Chicken Lettuce Wraps! I absolutely love them, they are so flavorful and perfect for serving any night of the week since they are easy to prepare.

Teriyaki Chicken Lettuce Wraps | Cooking Classy

The shortcut here is a perfectly flavorful, preservative-free, store-bought teriyaki sauce. I used to believe solely in homemade teriyaki sauce, then I tried Soy Vay® Veri Veri Teriyaki Sauce and my mind was changed. So of course, that is the teriyaki sauce of choice which I used here. I love that not only does it taste great but it’s made with real ingredients, so there’s no reason I wouldn’t want to use it! I know it will frequently by finding a spot for quick weeknight dinners this summer for grilled teriyaki chicken and I’m thinking some kind of noodle teriyaki stir fry is sounding amazing. Another thing I like about this label of teriyaki sauce is that it comes in different variations as well like Low-Sodium and Hawaiian Teriyaki. I love when I find a great product like this that makes those busy weeknights a little easier, without cutting out any flavor of course! You can find it in the asian aisle at Walmart stores.

If you aren’t into the lower carb stuff and aren’t a big fan of lettuce wraps, you can definitely just serve it over white or brown rice. It’s delicious both ways! And it’s packed with so much crunchy goodness – one of my favorite parts of a good lettuce wrap (here these include water chestnuts, tender-crisp bell peppers and carrots, crunchy cashews and crisp lettuce – bring on the crunch!).

Chicken Teriyaki Lettuce Wraps | Cooking ClassyTeriyaki Chicken Lettuce Wraps | Cooking Classy Teriyaki Chicken Lettuce Wraps | Cooking Classy

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Teriyaki Chicken Lettuce Wraps

Super flavorful, easy to make lettuce wraps with that crave-able teriyaki flavor. Perfect recipe for a busy day. The whole family will love these!
Servings: 5
Prep15 minutes
Cook15 minutes
Ready in: 30 minutes


  • 1 3/4 lbs boneless, skinless chicken breasts, diced into small pieces
  • 2 1/2 Tbsp olive oil, divided
  • 1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade
  • 2 Tbsp water
  • 1 Tbsp cornstarch
  • 1 Tbsp honey
  • 1 cup sliced green onions, divided
  • 1 clove garlic, minced
  • 1 red bell pepper, cored, seeded and diced
  • 1 (8 oz) can sliced water chestnuts, chopped
  • 1 cup shredded carrots (2 medium)
  • Romaine or iceberg lettuce leaves, for serving
  • 1/2 cup roughly chopped unsalted cashews


  • Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally. 
  • Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.
  • Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and saute 20 seconds. 
  • Add bell pepper and water chestnuts and saute 2 minutes. Whisk sauce mixture once more and pour into skillet. 
  • Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through. 
  • Serve over lettuce leaves with remaining 1/4 cup green onions.
Nutrition Facts
Teriyaki Chicken Lettuce Wraps
Amount Per Serving
Calories 408 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 101mg34%
Sodium 1316mg57%
Potassium 1001mg29%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 12g13%
Protein 35g70%
Vitamin A 6090IU122%
Vitamin C 38.7mg47%
Calcium 46mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
This is a sponsored conversation written by me on behalf of Soy Vay. The opinions and text are all mine.

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  • Chuck Miller

    Oops, I think I may have missed rating my previous comment (omissions and suggestions) as 5 stars for the recipe. Can you adjust that for me?

  • Chuck Miller

    I like and seek out your recipes, they have all been great, and I thank you very much!

    I’m one of the “retired cooks” (retired engineer & analyst – Not new to cooking, and not a chef, I just like clarity). I hope you don’t mind, I included a few suggestions for listing, organizing and highlighting key parts of recipes that I find helpful.

    First, FYI, a couple minor omissions in this recipe (oops):
    – Ingredients include cashews, but they are not in the instructions or serve-with garnish. (I presume as garnish, not cooked)

    – 2nd step you refer to “add remaining chicken”, but never mentioned how / when to divide it in the first step, which just says “add chicken”. (I assumed half first time and half 2nd) – sorry, its the engineer in me seeking clarity)

    – The Teriyaki Sauce here is half the amount than for just plain Teriyaki Chicken or grilled Teriyaki Chicken (that I made yesterday). I assume so it doesn’t drip all over when served in lettuce… (tho I’m pretty sure that’s why they invented bibs!)

    – As a rule, I pretty much add the note “Double Sauce” for all sauces not just yours, everyone else too), cuz I would rather have a little too much with some on the side, than not quite enough. And your sauces are always delicious, so yeah, I tend to over-apply!

    SUGGESTIONS – Wish list:
    We’re all learning what works best for each of us. These are things I find helpful.

    *** (PLEASE make this change):
    Add the AMOUNT of ingredient xxx IN THE INSTRUCTIONS where it says to add it. For me this is huge.
    I have to continually flip back and forth between the “Instructions” that say ‘add xxx’, and “Ingredients” (which usually prints on separate page) to see ‘HOW MUCH xxx to add’. It would be VERY helpful to also include the AMOUNTS of xxx in the “Instructions” where it says to add them. I do this manually when copying your recipes, and it saves time, effort and mistakes. Also:
    – I also HIGHLIGHT the NAME of the ingredient WHENEVER it is mentioned, both in Ingredients and in Instructions. Highlight what is IMPORTANT (like that). In the ingredients, it makes for a quick scan to make sure I have them all assembled, and in the instructions, it helps make sure I don’t leave any out when adding or use wrong heat setting.
    EG: 1. In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
    VS: 1. In a small saucepan whisk together 1/2 cup low-sodium SOY SAUCE, 1/4 cup + 2 Tbsp of the WATER, 3 tbsp BROWN SUGAR, 3 tbsp HONEY, 3 cloves (1 tsp) GARLIC, 1+ tbsp RICE VINEGAR. Bring mixture to a light boil over MEDIUM-HIGH HEAT.
    <> when adding things while cooking *** All the KEY POINTS are HIGHLIGHTED.
    [I highlight with BOLD which is a little less ‘in your face’ than all caps, but this editor doesn’t allow bold, so please excuse the CAPS here in my example]

    – Sometimes your recipes list the Sauce ingredients in a separate list from the main ingredients list – this is very helpful! But when you don’t do it, then I have do it when I copy the recipe to make sure I don’t leave anything out needed for the sauce. Yeah, I know the instructions tend to do this, but doesn’t hurt to clarify in ingredients.

    Minor nit:
    – When Ingredients says “divided”, I add the division sizes beside it.
    EG: 1 cup sliced green onions, divided (3/4 cup and 1/4 cup)
    (wasn’t in this recipe, and not big deal in ingredient list as long as instructions spell it out clearly. I initially didn’t know what ‘divided’ meant, so this is just helpful to let me know whats coming)

    Again, don’t get me wrong, I’m not trying to be critical – I love your recipes, especially the explanations of why to use various ingredients, the verbal ‘how to’ overview walking me thru how to make the meal before I get to the nitty-gritty instructions, variations on ingredients, and the tips, etc. and seek your version of various recipes that others post.

    All your recipes I have tried are delicious! Keep up the good work!

  • Delma

    I love this recipe! I added about a 1/4 cup of broccoli crowns to the recipe and served over Japanese buckwheat noodles – absolutely delicious!! P.S. The Soy Vay sauce and marinade makes all the difference.

  • Erin Perry

    Do you think there would be any way to convert this to a slow cooker recipe?

  • Cathleen @ A Taste Of Madness

    I LOVE lettuce wraps! Yours are so gorgeous!

  • terry

    would like to have pictures with the recipes or at least be able to copy and paste them.

  • Laura | Tutti Dolci

    Lettuce wraps are one of my absolute favorite meals. These are gorgeous!