Grilled Chicken Teriyaki Lettuce Roll-ups
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Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 1 Bottle of Teriyaki Sauce (Stonewall Kitchen Garlic Teriyaki recommended)
- 8-10 pieces of butter lettuce
- 1 cup of shredded carrots (matchstick carrots)
- 4 Radishes, very thinly sliced
- 1/2 box of Rice noodles
- Fresh Mint Leaves (about 8 leaves)
- Fresh Basil Leaves (about 8 leaves)
- Fresh Cilantro Leaves (about 1/4 cup)
- 1 lime, cut into small wedges for serving
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Preparation
Step 1
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.
Step 2
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.
Step 3
While your chicken is resting, cook your rice noodles according to package directions.
Step 4
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.
Step 5
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!
Step 6
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Chef's notes
If you are Gluten Free, marinate your chicken breasts with 2 tbsp. of olive oil, 1/4 cup tamari, 1 tbsp. sriracha, and 2 tbsp. honey.
