When you need a quick dinner that’s filling, packed with protein, and doesn’t leave you feeling weighed down, these chicken lettuce wraps are hard to beat. They’ve become one of my favorites for easy weeknight meals and lunch prep because they come together fast, use simple ingredients, and make amazing leftovers for lunch the next day.

The savory teriyaki chicken paired with crisp romaine lettuce gives you all the flavor and texture of takeout-style lettuce wraps, but with a lighter, higher-protein twist. And if you want to make them even more filling, you can easily add a scoop of cooked rice.

Whether you’re meal prepping for the week or just trying to get dinner on the table quickly, this recipe is one you’ll come back to again and again.

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Why You’ll Love These Chicken Lettuce Wraps

High in protein with 22g per serving
Ready in about 15 minutes
Simple ingredients you can keep on hand
Great for meal prep and leftovers
Low-carb and naturally gluten-free, depending on your sauce choice

four chicken lettuce wraps on a white plate

Ingredients for this Chicken Lettuce Wraps Recipe

Here is a summary of what you’ll need for this recipe (get the full recipe below):

Ground chicken
G Hughes Sugar Free Teriyaki Marinade
Sliced mushrooms
Sliced green onions
Romaine lettuce leaves

Optional:

Cooked rice for serving

a hand holding a white dish full of chicken lettuce wraps and white rice

How to Make High Protein Chicken Lettuce Wraps

ground chicken cooking in a pan on a stovetop

G Hughes sugar free teriyaki marinade being held up over a pan of ground chicken cooking on a stovetop

Heat a skillet over medium-high heat.
Add the ground chicken and cook until browned and fully cooked through, about 6 to 8 minutes. If there’s excess liquid in the pan, increase the heat slightly and continue cooking until the water evaporates.
Pour in the teriyaki marinade and stir until the chicken is evenly coated.

ground chicken and mushrooms cooking in a pan on a stovetop

ground chicken, mushrooms, and green onions cooking in a pan on a stovetop

Add the sliced mushrooms and green onions. Cook for another 3 to 4 minutes until the mushrooms soften.
Spoon the chicken mixture into romaine lettuce leaves and serve immediately. Add cooked rice if desired.

Nutrition Information (Per Serving)

189 calories
22g protein
1g carbs
10g fat

chicken lettuce wraps and white rice in a white bowl

Tips for the Best Lettuce Wraps

Use Crisp Romaine

Romaine lettuce works perfectly because it’s sturdy enough to hold the filling while still giving you that fresh crunch.

Meal Prep Friendly

The chicken mixture stores well in the refrigerator for several days, making it perfect for quick lunches or easy dinners throughout the week.

Customize the Flavor

You can easily add water chestnuts, shredded carrots, or extra vegetables if you want more texture and flavor. You can also swap the teriyaki sauce for your favorite sauce, but keep in mind that may change the nutritional information for this recipe.

A Quick High Protein Dinner You’ll Actually Crave

Finding healthy dinners that are both easy and satisfying can feel impossible sometimes, but these chicken lettuce wraps check every box. They’re flavorful, protein-packed, and simple enough for busy weeknights while still tasting like something you’d order from a restaurant.

Chicken Lettuce Wraps

These easy chicken lettuce wraps are a quick and healthy high-protein dinner made with ground chicken, mushrooms, green onions, and teriyaki sauce served in crisp romaine leaves. Ready in just 15 minutes and perfect for meal prep, busy weeknights, or light lunches.

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Course: Dinner, lunch, Main Course

Cuisine: American

Diet: Low Calorie

Keyword: Chicken lettuce wraps

Cook Time: 10

Servings: servings

Calories: 189cal

Author: Amy {Health Beet}

Ingredients

1 lb ground chicken
4 tablespoons G Hughes Sugar Free Teriyaki Marinade
1 cup sliced mushrooms
4 tablespoons sliced green onions
12 to 16 romaine lettuce leaves

Instructions

Heat a skillet to medium high.
Add the ground chicken and cook until browned and fully cooked through, about 6 to 8 minutes. If there’s a lot of water in your pan, turn up the heat slightly and move the meat around until the water evaporates.
Add the teriyaki marinade and stir it into the chicken till it’s all coated.
Stir in the sliced mushrooms and green onion, and cook another 3 to 4 minutes until softened.
Spoon the chicken mixture into romaine lettuce leaves.
(Optional, add cooked rice as well)