Teriyaki Chicken Lettuce Wraps

Madeline Basler RDN, CDN
A delicious healthy way to use the abundance of lettuce in early summer. These wraps are filled with veggies and antioxidants.
Total Time 30 minutes
Servings 6


  • ½ cup low sodium teriyaki sauce
  • ¼ cup canola oil
  • 1 tsp. grated ginger
  • 2 garlic cloves minced
  • 2 T-minced chives
  • 1 T honey
  • 1 T organic peanut butter
  • ½ cup scallions sliced
  • 2 Portobello mushrooms
  • Bag of shredded cabbage and carrots
  • Sweet chili sauce
  • Lettuce leaves
  • ¼ cup chopped peanuts
  • 2 pounds of thinly sliced chicken cutlets


  • Mix together teriyaki, canola, ginger, garlic, and chives. Dip the mushrooms in to coat with some of the marinade.
  • Remove ½ and put in a saucepan with honey, peanut butter and 1/4 cup scallions. Boil the sauce till thickened. Use the rest as a marinade for thin chicken cutlets.
  • Grill the mushrooms and chicken. Cut into bite size pieces. Add a little of the sauce from the pot over the chicken and mushrooms to taste.
  • Fill the lettuce leaves with the some chicken, mushrooms, top with shredded cabbage and scallions. Top with a small amount of chili sauce and chopped peanuts. Add more of the extra sauce if desired. Makes six servings.