These Teriyaki Chicken Salad Wraps are a simple and easy weeknight meal. A quick homemade teriyaki sauce makes them way better than take out!
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Sometimes you just want a light, fresh meal that’s quick to make and doesn’t require a lot of work. These Teriyaki Chicken Salad Wraps fit the bill.
This recipe features ground beef cooked with veggies like red onions, diced zucchini, and red bell peppers, seasoned with teriyaki sauce. It also works with whatever veggies you have on hand. Feel free to improvise!
I like to use butter lettuce for wraps, but any type of lettuce will work. You can even use kale or chard.
How to make and store teriyaki sauce
The chicken stuffing is flavored with a homemade teriyaki sauce. It comes together on the stovetop by combining water, soy sauce, mirin, honey, ginger, and garlic and cooking until thick. Add some cornstarch whisked in a tablespoon of water and you have homemade teriyaki sauce.
You can substitute your favorite store-bought teriyaki sauce in this recipe, but making your own is easy. Also, I find store-bought sauce too sweet for my liking, so I like that I can control the amount of sugar it contains.
As a bonus, the leftover teriyaki sauce goes well with any stir-fry recipe, or as a sauce for baked chicken or fish. It keeps 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 a large bowl with the salad and additional teriyaki sauce on a nearby plate, then let your guests make their own wraps!
make-ahead instructions
You can prepare the chicken and vegetable filling up to 2 days before consumption. Store covered in the fridge until ready to serve. Heat in a skillet over medium-low heat, covered, until warmed through, or in the microwave. The filling is good for 3 to 4 days.
love teriyaki? Try these recipes!
- Teriyaki Chicken Breast
- Teriyaki Steak
- Salmon Teriyaki Skewers with Pineapple
- Pressure Cooker Teriyaki Chicken Wings
- Sous Vide Teriyaki Salmon
Teriyaki Chicken Salad Wraps
Mirin is a Japanese rice wine that is often used in cooking. You can find it in Asian grocery stores, or sometimes along with the other Asian ingredients in larger US grocery stores.
If you can’t find mirin, use sherry cooking wine or leave it out altogether. The mirin is there for flavor, but your sauce will be great even without it.
ingredients
For the teriyaki sauce
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1/4 Cup (60ml) low sodium soy sauce (or Tamari, for gluten-free
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3 tablespoon waterdivided
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2 tablespoon mirin
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2 tablespoon honey
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2 clove garlicchopped
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1 teaspoon grated fresh ginger
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1 teaspoon cornstarch
For the chicken filling
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2 tablespoon olive oildivided
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1/2 cup diced red onions (1/4 big Red onionor 1/3 small)
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1 pound (450G) ground chicken
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Kosher salt
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1 Middle zucchinirolled
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1 Middle Red peppercored and diced
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1 spring onionthinly sliced
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1/2 teaspoon sesame oil
To serve
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head butter saladLeaves separated and rinsed
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Roasted Peanutschopped
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Chopped coriander
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Sliced thin spring onions
method
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Prepare the teriyaki sauce:
Combine the soy sauce, 2 tablespoons water, mirin, honey, minced garlic, and grated ginger in a saucepan. Bring everything to a boil over medium heat.
Dissolve the cornstarch in the remaining tablespoon of water and add to the teriyaki sauce. Reduce the heat to medium-low and let the sauce simmer until it starts to thicken, about 30 seconds to a minute.
Turn off the heat and let the sauce cool. The sauce will thicken a little more as it cools. You should have about 1/2 to 3/4 cup sauce.
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Cook chicken:
Heat 1 tablespoon olive oil in a skillet over high heat. Add half the diced red onions and cook until tender, about 2 minutes. Add ground beef and a pinch of kosher salt. Use the spatula to break the chicken into smaller pieces. Stir occasionally until chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a clean plate.
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Cook Vegetables:
Quickly wipe out the pan and heat another tablespoon of olive oil over medium-high heat. Add the remaining diced red onions and cook until tender, about 2 minutes. Add the zucchini and red pepper and cook, stirring occasionally, until the peppers are soft, 3 to 4 minutes. Stir the chopped scallions and cooked chicken into the pan with the cooked vegetables.
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Add the teriyaki sauce:
Pour 6 tablespoons of the prepared teriyaki sauce and 1/2 teaspoon sesame oil into the pan and stir. Save the rest of the teriyaki sauce to drizzle over the wraps. Turn off the heat, taste and adjust the spices as needed.
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Serve:
Place several tablespoons of filling on a lettuce leaf. Garnish with chopped peanuts, cilantro, scallions, and an additional splash of teriyaki sauce, if desired. Leftover teriyaki sauce will keep in the fridge for about a week.
| nutritional information (per serving) | |
|---|---|
| 427 | calories |
| 25g | Fat |
| 23g | carbohydrates |
| 32g | protein |
