Recipe: Chicken Teriyaki Lettuce Wraps

With us now in the height of summer, I’ve been trying my best to stick to simple recipes that don’t hold me back from enjoying as much of the bright evenings that we’ve been enjoying here in London. I’m a pretty lazy cook at the best of times, but this time of year seems to see my effort levels in the kitchen plummet.

Enter these beautiful teriyaki chicken lettuce wraps.

chicken lettuce wraps on plate with carrot slices

They’re brilliantly simple to make, taking around 20 minutes in total. Perfect for impatient cooks like me who are far too hesitant at the prospect of spending more than 30 minutes on a meal!

The sticky teriyaki chicken works brilliantly with the crunchy lettuce and salty cashews.

This probably says a lot about me, but I use different types of lettuce interchangeably (I can practically hear you all groaning already). However in the case of these wraps, it’s important that you choose something that is sturdy enough to contain the chicken and sauce. Iceberg tends to be slightly too flimsy once you start to roll and fold these, so something like romaine lettuce should do the trick!

A quick note: This recipe isn’t strictly paleo or gluten free due to the inclusion of soy sauce, but this can easily be changed for coconut aminos (available at most health food stores) or with gluten-free soy sauce.

This recipe makes between 6 and 8 wraps, which should serve two people… unless you get as hungry as I do!

wraps on table spread with carrots and plates
chicken teriyaki lettuce wraps recipe
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Chicken Teriyaki Lettuce Wraps

Servings 4 people


  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoons coconut oil
  • 2 tbsp fresh ginger grated
  • 1 red chilli deseeded and chopped
  • 2 cloves garlic crushed
  • ¼ cup soy sauce
  • 3 tbsp honey
  • 3 tbsp cashews roughly chopped
  • 2 carrots peeled into thin strips
  • 6-8 leaves of your choice of lettuce
  • sesame seeds
  • green onion sliced


  • Heat up a pan or skillet to a medium heat and add your coconut oil.
  • Once the oil is hot and has melted, add the chicken and cook for about 5 minutes, or until cooked through.
  • Once cooked through, remove the chicken from the pan and set aside in a bowl.
  • Again on a medium heat, add the ginger, garlic and chilli to the pan and cook for 1 minute, stirring continuously.
  • Add your soy sauce and honey and stir well. Bring the sauce to the boil and then lower the heat to medium-low. Allowing it to simmer for a few minutes, stirring constantly to stop it from burning.
  • Once the sauce starts to turn thick, add the chicken to the pan and stir the mix together. Cook for a further minute at medium-low and then remove the pan from the heat.
  • Distribute the mix evenly across each of your lettuce cups, topping each one off with some shredded carrot, onion, cashews and sesame seeds. I also like to add just a touch more of soy sauce to each cup to top if off. Serve and enjoy!