Teriyaki Chicken Lettuce Wraps
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 120 g Cooked chicken breast (shredded)
- 2 tablespoons Teriyaki sauce
- 6 Little gem lettuce leaves (approx 12g/0.4oz per leaf)
- 1 Carrot (small; grated)
- 1 Red bell pepper (small, diced)
- 60 g Red cabbage (shredded)
- 0.5 Cucumber (diced)
- 1 tbsp Sesame seeds
Method
- Shred 120 g Cooked chicken breast and put it in a frying pan with 2 tbsp Teriyaki sauce. Heat through over a medium-high heat - about 3 minutes.
- In 6 Little gem lettuce leaves, add 1 Carrot, 1 Red bell pepper, 60 g Red cabbage and 0.5 Cucumber.
- Top it with the teriyaki chicken and sprinkle 1 tbsp Sesame seeds on top.