Teriyaki Chicken Lettuce Wraps Recipe
Teriyaki chicken lettuce wraps? Let’s veganize that crave-worthy combo without losing flavor or sass. Picture tender, saucy plant protein wrapped in crisp, fresh leaves, delivering that sweet-savory punch. No mess, no guilt—just a quick, vibrant dish that screams “I’m healthy but I still party.” This recipe keeps prep simple and taste bold, perfect for those busy nights when takeout tempts but you want better. Dive into layers of umami, crunch, and zing, proving that vegan can be just as cheeky and delicious as the original. Ready to wrap, dip, and conquer dinner? Let’s roll.
Teriyaki Chicken Lettuce Wraps Recipe
A quick vegan teriyaki “chicken” wrap bursting with flavor, wrapped in crisp lettuce for a light, satisfying meal.
Ingredients
- 14 oz firm tofu or tempeh cubed
- 1 head butter lettuce or iceberg leaves separated
- 1 cup shredded carrots
- ½ cup diced bell peppers
- 3 green onions sliced
- ¼ cup teriyaki sauce vegan
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic minced
- Sesame seeds for garnish
Instructions
- Heat sesame oil in skillet; add tofu, garlic, and ginger.
- Cook until tofu browns lightly, about 5 minutes.
- Pour teriyaki sauce; toss to coat evenly.
- Remove from heat; stir in veggies and green onions.
- Spoon mixture into lettuce cups.
- Sprinkle sesame seeds before serving.
Notes
Nutritional values (per serving)
- Calories: 280
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 18 g
Vitamins and minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 30%
- Iron: 20%
- Calcium: 15%
- Vitamin K: 25%
Additional notes/tips to enhance flavor
- Add a splash of sriracha for heat.
- Use kale leaves for an earthier bite.
- Marinate tofu overnight for extra zing.
