Grilled Chicken Teriyaki Lettuce Roll-ups

Rinse and pat dry chicken breasts. Place them in a large zip lock bag with 1/2 the bottle of teriyaki sauce. Seal zip lock and store in the fridge to let marinade for at least 30 minutes, but preferably all day.

When ready to grill, cook the marinated chicken breasts over medium-medium high heat until cooked through, about 5 minutes per side or until no longer pink in the center. Brush the tops of the chicken breasts with about 1 tbsp. extra of the teriyaki sauce each. Cover with foil and let rest for 5-10 minutes.

While your chicken is resting, cook your rice noodles according to package directions.

When your rice noodles are ready, slice your chicken and make a big buffet (with all of the veggies, etc) for everybody to assemble their lettuce rolls.

To serve: You can get creative and add in whatever you want, but we filled our lettuce wraps as follows: first put in some of the rice noodles, then the sliced teriyaki chicken, top with matchstick carrots, the sliced radishes, the fresh herbs, and a squeeze of lime. Eat it like a little taco and ENJOY! So good and fresh!