Teriyaki Chicken Lettuce Wraps

I love a good lettuce wrap. All the delicious-ness of a fresh burger or wrap without all the carbs. We don’t often eat them though as Mr. Z is not as big of a fan as I am. I have to pick my battles with meals that he may or may not like. He did really enjoy these though … I mean, who wouldn’t? We shared a super simple teriyaki recipe with you as well but if you have a jar in your fridge, go ahead and use that!

Ingredients

• 1 Lb. Ground Chicken

• 5-8 Large Pieces of Romaine or Iceberg Lettuce

• 2 Cups Teriyaki Sauce

• 1.5 Cups Rice, cooked

• 2-3 Cups Mushrooms, chopped

• 3/4 Cup Red Onion, chopped

• 1/2 Cup Green Onion, chopped

• 1 Tbsp. Olive Oil

• 1 Tbsp. Garlic Powder

• 1 Tsp. Salt

• 1 Tsp. Pepper

Teriyaki Sauce Ingredients

• 1/2 Cup Water

• 1/3 Cup Low Sodium Soy Sauce

• 5 Tbsp. Honey

• 1 Tbsp. Cornstarch

• 1-2 Tsp. Garlic Powder

• 1-2 Tsp. Sesame Seeds, optional

Teriyaki Sauce Directions

• Combine water, soy sauce, garlic powder and cornstarch in a small sauce pan and whisk together.

• Heat over medium heat and add in the honey. Whisk until the honey is fully dissolved. Taste and add more garlic powder if necessary.

• Bring to a boil then reduce heat to simmer. Whisk frequently to help achieve desired thickness. Add in sesame seeds and set aside to mix in with the chicken.

Meal Directions

• Heat oil in a large pan and add ground chicken. Sprinkle with 1/2 the garlic powder and salt/pepper. Allow to brown slightly then add in mushrooms and red onions and continue cooking until chicken is fully cooked.

• While the chicken is cooking, gently wash the full leaves of lettuce, dab dry and set aside on plates so they are ready to dress.

• Once chicken is fully cooked, drizzle teriyaki sauce into the chicken/vegetable mixture and mix well.

• Top the lettuce wraps with a scoop of rice, then a scoop of the chicken/veggie mixture. Sprinkle with green onion and drizzle with sriracha.