Friday, May 15, 2020

Teriyaki Chicken Lettuce Wraps


I got this recipe a few years ago from my friend Angela!  She always has delicious and fresh recipes! This one is a favorite for summer months.  You get to use the grill, it comes together quickly and is perfect for lunch, dinner or just snacking.  It packs a lot of veggies in and the kids will still eat it because of the yummy teriyaki chicken. 

Teriyaki Chicken Lettuce Wraps

4 boneless, skinless chicken breasts
2/3 cup teriyaki sauce (divided)
1 cup cooked brown rice
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup shredded carrot
2 green onion, sliced
2 T. chopped cilantro
1 T. mayo
1 head iceberg lettuce, washed and leaves seperated
1/4 cup chopped peanuts (optional)

Set aside 2 T. of the teriyaki sauce for later.  Combine chicken and remaining sauce in a gallon sized ziploc bag and allow to marinate in the refrigerator for at least 30 minutes.

Cook rice according to package directions.

Grill chicken until cooked through. Remove from heat and allow to rest for 10 minutes.

Coursely chop chicken and place in a large bowl.  Combine with reserved teriyaki sauce, cooked rice, and all remaining ingredients (except for lettuce and peanuts).

To serve: Spoon 1/3 cup of chicken mixture onto a lettuce leaf and top with chopped peanuts if desired.

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