Go Back
In the world of culinary delights, mini chicken teriyaki lettuce pockets stand out as a vibrant, healthy, and fun meal choice. These delightful bites are not only visually appealing but also packed with flavor, making them perfect for a light lunch, dinner, or as a creative appetizer for gatherings. Infused with the savory notes of teriyaki sauce and complemented by the fresh crunch of crisp lettuce, these pockets offer a delicious way to enjoy clean eating without sacrificing taste.

Mini Chicken Teriyaki Lettuce Pockets

Try these delicious mini chicken teriyaki lettuce pockets for a vibrant and healthy meal option. Perfect for lunch, dinner, or gatherings, these fun wraps combine juicy marinated chicken with fresh, crunchy vegetables all wrapped in crisp lettuce. Easy to make and customizable, they cater to various tastes and dietary needs. Enjoy the rich flavors of teriyaki while fueling your body with clean, wholesome ingredients. A perfect bite-sized treat that makes clean eating satisfying and exciting!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450 g) boneless chicken thighs, diced

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, freshly grated

1/2 teaspoon red pepper flakes (optional for a kick)

1/2 cup snap peas, sliced

1/2 cup shredded carrots

1/4 cup scallions, chopped

1 tablespoon sesame seeds, for garnish

1 head of butter lettuce or iceberg lettuce, leaves separated

Instructions
 

Prep the Chicken: In a large bowl, combine diced chicken thighs with soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Toss to coat the chicken evenly. Let it marinate for at least 30 minutes.

    Cook the Chicken: In a large skillet over medium-high heat, add the marinated chicken along with the sauce. Stir-fry for about 7-10 minutes, or until the chicken is cooked through and slightly caramelized. If needed, adjust the sauce thickness by cooking it down or adding a splash of water.

      Add Vegetables: Add the snap peas and shredded carrots to the skillet. Stir well and cook for an additional 2-3 minutes, or until the vegetables are slightly tender but still crisp.

        Assemble the Lettuce Pockets: Take a lettuce leaf and spoon a generous amount of the chicken teriyaki mixture onto it.

          Garnish: Sprinkle chopped scallions and sesame seeds over the filled lettuce leaves for added flavor and crunch.

            Serve: Arrange the lettuce pockets on a serving platter and enjoy them as a light meal or appetizer!

              Prep Time, Total Time, Servings: 30 min | 45 min | 4 servings