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Teriyaki Chicken Lettuce Wraps
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Yield: 6 servings (1 point per serving for blue and purple, 2 points per serving for green)

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  • 1 lb. boneless, skinless chicken breast
  • 3/4 cup reduced sodium soy sauce
  • 1/4 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 2 teaspoons cornstarch (plus 2 teaspoons water)
  • 1 cup broccoli cut into small pieces
  • 1/2 red pepper, chopped
  • 1/2 cup shredded carrots
  • 1/4 cup water chestnuts
  • Salt and pepper, to taste
  • Butterhead or green leaf lettuce
Optional toppings:
  • Green onions, sesame seeds
  1. Cut the chicken into bite size pieces. Season with salt and pepper.

  2. Spray a non-stick pan with olive oil spray. Add the chicken and cook until no longer pink.

  3. Add the minced garlic and stir for 30 seconds. Add the water, soy sauce, rice vinegar, ginger and brown sugar. Bring it to a simmer.

  4. Mix together the cornstarch and water and add it to the pan while stirring. Let it simmer for 5 minutes.

  5. Add the broccoli, red pepper and carrots. Cook for 5 minutes stirring occasionally.

  6. Stir in the water chestnuts.

  7. Lay out the lettuce leaves and divide the chicken mixture into six leaves. Optional: top with green onions and sesame seeds.