Easy, light, and packed with flavor, these Teriyaki Plant Chicken Lettuce Wraps are a breeze to whip up and perfect for staying on track with your wellness goals this year.
Start by cooking your Daring Teriyaki Plant Chicken Pieces. To sauté, preheat a large skillet on high, then reduce to medium heat. Lightly coat the pan with ½ tbsp olive oil and cook the frozen pieces for 5 to 6 minutes, turning occasionally, until golden brown on both sides. Once cooked, transfer to a clean plate, shred the pieces with two forks, and set aside.
Next, cook the vegetables. Wipe down the pan and heat 1 tbsp olive oil over medium heat. Add the diced red onion and cook until soft, about 2 minutes. Add the zucchini and red pepper to the pan and cook, stirring occasionally, for another 3 to 4 minutes. Lastly, stir in one of the thinly sliced scallions and the shredded Teriyaki Plant Chicken Pieces back into the pan with the cooked vegetables until everything is well combined.
Turn off the heat and begin to make your lettuce wraps, ensuring each butter lettuce leaf has been washed and dried. Assemble by placing several spoonsful of the filling onto each lettuce leaf. Top with chopped peanuts, cilantro, and more sliced scallions, if desired.
Serve the lettuce wraps with your choice of storebought Teriyaki dipping sauce and enjoy!