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.