Teriyaki Chicken & Rice Lettuce Wraps

Teriyaki Chicken & Rice Lettuce Wraps

Cook up Knorr's delicious Teriyaki Chicken & Rice Lettuce Wraps made with a few simple ingredients. A recipe that's quick and easy to make but healthy to eat!
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  • 15 mins

    Cooking Time

  • 10 mins

    Prep Time

  • 4 People

    Serves

  • 1 clove garlic, finely chopped
  • 1/2 tsp. ground ginger
  • 1 tbsp. oil
  • 1 cup frozen shelled edamame, thawed
  • 1 cup thinly sliced red cabbage
  • 1 3/4 cups water
  • 1 package Knorr® Teriyaki Rice Side
  • 1 head Boston lettuce, separated into leaves

  1. 1

    SEASON ground chicken with garlic, ginger and if desired, salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, breaking up with a wooden spoon and stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.

  2. 2

    ADD edamame and red cabbage to skillet and cook over medium heat, stirring occasionally, 2 minutes. Add water and Knorr® Asian Sides-Teriyaki Rice to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender.

  3. 3

    STIR in chicken; let stand 2 minutes. Fill lettuce leaves with chicken mixture. Sprinkle, if desired, with sesame seeds, sliced scallions and sriracha; now it's delicious. Dig in!

Hints & Tips

Plant-Based Tip: Replace ground chicken with 1 package (12 oz) firm tofu, cut into 1-inch pieces. Season with the garlic, ginger and if desired, salt & pepper. Cook in oil until tofu is lightly browned; remove and continue as above. 

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