Teriyaki Chicken Lettuce Wraps (Paleo Option)
A flavorful and healthy paleo-friendly recipe featuring tender teriyaki chicken wrapped in fresh, crisp lettuce leaves. Perfect for a quick lunch or light dinner.
Ingredients
Ingredients
- 1 lb chicken breast thinly sliced
- ¼ cup coconut aminos
- 2 tablespoon honey
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 head butter lettuce leaves separated
- ½ cup carrots shredded
- ½ cup red bell pepper diced
- 2 green onions green onions thinly sliced
- 1 tablespoon sesame seeds to garnish
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon salt or to taste
Instructions
Instructions
- In a small bowl, whisk together coconut aminos, honey, grated ginger, and minced garlic to make the teriyaki sauce.
- Heat olive oil in a skillet over medium-high heat.
- Add chicken slices and cook until browned and cooked through, about 5-7 minutes.
- Pour the teriyaki sauce over the chicken and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Remove from heat and season with salt and freshly ground black pepper.
- To assemble, spoon chicken mixture into butter lettuce leaves and top with shredded carrots, diced red bell pepper, and green onions.
- Sprinkle with sesame seeds and serve immediately.
Notes
These wraps are fresh, flavorful, and perfect for a quick paleo meal. For a spicier kick, add a dash of chili flakes to the sauce.
