Teriyaki Chicken Lettuce Wraps
Forget the fork because these Teriyaki Chicken Lettuce Wraps are meant to be picked up with both hands. Filled with saucy ground chicken, mushrooms, quinoa, and a homemade teriyaki sauce, they're fresh, packed with protein, and proof that a lighter dinner can still be full of big flavor.
Servings 4
Calories 350kcal
Ingredients
- 1 lb ground chicken
- 1 tbsp avocado oil
- 8 oz mushrooms, chopped
- 1 small yellow onion, chopped
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce of choice
- 2 tsp sesame oil
- 1 tbsp ginger powder
- 1/2 tsp red pepper flakes
- 1 tbsp minced garlic
- 1/2 cup uncooked quinoa
- Bib lettuce
- Green onions for garnish
- Sriracha for garnish
Instructions
- Start cooking the quinoa according to the package instructions.
- Preheat a large skillet to medium heat. Add the avocado oil, and once hot, add the ground chicken. Cook for about 5-7 minutes, stirring occasionally, until fully cooked.
- Next, add the chopped onions and mushrooms and saute for about 5 minutes until soft.
- Meanwhile, in a small bowl, add the teriyaki sauce, soy sauce, sesame oil, minced garlic, ginger powder, and red pepper flakes. (omit red pepper flakes if you don't like a spicy kick) Mix until everything is well incorporated.
- Once the veggies are soft, add the cooked quinoa, then the sauce. Mix well and let it simmer for a couple of minutes until the sauce is well soaked into the meat mixture.
- Place as many of the bibb lettuce leaves as you'd like on a plate and add a scoop of the meat mixture to each one. Top with sliced green onions and a drizzle of sriracha. Enjoy!
Nutrition
Calories: 350kcal | Carbohydrates: 24g | Protein: 28g | Fat: 16g | Fiber: 3g | Calcium: 55mg | Iron: 4mg