Thursday, August 27, 2020



Super tasty and easy to make lettuce wraps with that irresistible teriyaki flavor. Perfect recipe for a busy day. The whole family will love them!




  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon each salt & pepper
  • 1 tablespoons coconut oil

Teriyaku Sauce:

  • 1 head lettuce washed and leaves separated, butter lettuce, gem lettuce or your choice
  • 3 tablespoons salted peanuts or cashews for paleo version, roughly chopped
  • 1/4 cup coconut aminos for soy free version or gluten free tamari/soy sauce
  • 2 tablespoons freshly grated ginger
  • 1 red chilli deseeded and chopped
  • 2 carrots peeled into thin strips
  • 2 cloves garlic, crushed
  • 3 tablespoons honey

Optional Toppings:

  • green onion sliced
  • sesame seeds



  1. Add the coconut oil to a pan or skillet and warm on a medium high heat. When the oil is melted and hot add the chicken and cook for 5-7 minutes until cooked through. Remove the chicken from the pan and set aside for a few minutes as you make the sauce
  2. Add the chilli, garlic and ginger to the pan and cook for 1 minutes, stirring constantly. 
  3. Add the honey and coconut aminos or soy sauce sauce. Stir well and bring the sauce to a boil and then reduce the heat down to medium-low or until it's only simmering and let cook for about 5 more minutes. Stir frequently to prevent burning. The sauce should reduce down and turn into a thick glaze. Add the chicken back to the pan and toss. Cook for another minute with the chicken in the sauce then remove from the heat.
  4. Add a few spoonfuls of the chicken mixture into each lettuce cup and top with shredded carrot, green onions, sesame seeds and peanuts/cashews and serve. Enjoy your cooking!