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- 2 lbs boneless, skinless chicken thighs - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, minced - 3 garlic cloves, minced - 1 teaspoon red pepper flakes (optional for heat) - 1 cup shredded carrots - 1 cup chopped green onions - Sesame seeds for garnish - Lettuce leaves (butter or iceberg) The main ingredients are the base of this dish. Chicken thighs bring great flavor and tenderness. The soy sauce adds a savory depth, while honey gives a sweet touch. Rice vinegar brings some tanginess, and sesame oil adds a nutty flavor that ties it all together. Flavor enhancers like ginger and garlic boost the taste. They make the dish aromatic and fresh. If you like heat, red pepper flakes can add a nice kick. For the finish and garnish, shredded carrots and chopped green onions add color and crunch. Sesame seeds sprinkle on top give a delightful texture. Lettuce leaves work as a wrap, making it easy to enjoy this dish. First, grab your slow cooker. Place the chicken thighs right into the bowl. Make sure they are in a single layer. This helps them cook evenly. Next, let’s make the teriyaki sauce. In a bowl, whisk together: - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, minced - 3 garlic cloves, minced - 1 teaspoon red pepper flakes (optional) Mix until everything blends well. This sauce adds a sweet and savory flavor to the chicken. Now, pour the sauce over the chicken. Make sure each piece is well coated. Cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easy to shred. Once the chicken is cooked, take it out carefully. Use two forks to shred the meat. It should fall apart easily. Next, to thicken the sauce, set the slow cooker to high. Stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook for about 10 minutes until the sauce thickens. Return the shredded chicken to the slow cooker. Stir it well with the thickened sauce. Now, add in: - 1 cup shredded carrots - 1 cup chopped green onions Mix everything together. To serve, take a lettuce leaf, fill it with the teriyaki chicken mixture, and sprinkle sesame seeds on top. Enjoy your delicious wraps! To get great taste, start by marinating the chicken. I suggest letting it sit in the sauce for at least 30 minutes. This helps the flavors soak in well. Use a zip-top bag to add the chicken and the sauce. Seal it tight and shake to coat. For even more flavor, you can marinate overnight in the fridge. For the slow cooker, I recommend using the low setting. Cook the chicken for 6-7 hours. It will come out tender and easy to shred. If you're short on time, use the high setting for 3-4 hours. Just make sure to check it. The chicken should be fully cooked but not dry. When serving, arrange the lettuce wraps on a large platter. Add sesame seeds and chopped green onions on top for color. This makes the dish look bright and fresh. You can also add lime wedges on the side. It gives a nice burst of flavor when squeezed over the wraps. {{image_2}} You can switch out the chicken in this recipe. Try using turkey for a leaner option. Turkey thighs work well because they stay moist during cooking. If you prefer plant-based options, use tofu. Just make sure to press the tofu first to remove excess water. Cut it into cubes and add it to the slow cooker like you do with chicken. This way, it will soak up all those tasty flavors. For a vegetarian version, you can use a mix of veggies. Choose ingredients like mushrooms, bell peppers, and zucchini. These provide great texture and taste. You can also use plant-based meat alternatives. Look for products that mimic chicken. Just cook them the same way as the chicken in the slow cooker. This keeps the dish hearty and satisfying without meat. Want to change up the taste? You can add other sauces or spices. Try hoisin sauce for a sweeter flavor. For a spicy kick, mix in sriracha or chili paste. You can also swap the sesame oil for peanut oil for a different taste. Add fresh herbs like cilantro or basil before serving for a burst of freshness. These small changes can create a whole new dish! To store leftover wraps or chicken mixture, place them in airtight containers. Make sure they cool to room temperature first. This helps keep the chicken juicy and the lettuce crisp. Store the chicken and wraps separately if possible. They will last up to 3 days in the fridge. For freezing leftovers, allow the chicken to cool completely. Transfer the chicken mixture into freezer-safe bags. Squeeze out as much air as you can before sealing. You can freeze the mixture for up to 3 months. To reheat, thaw in the fridge overnight. Warm it in a skillet or microwave until heated through. The shelf life of the ingredients varies. Fresh chicken should be used within 1-2 days if stored raw. Once cooked, the chicken can be kept for 3-4 days in the fridge. Lettuce leaves should be used within a week for the best quality. Always check for freshness before use. If you need a soy sauce alternative, try tamari. It is gluten-free and has a similar taste. Coconut aminos is another good choice. It has a mild flavor and is also gluten-free. You can use both in equal amounts as a substitute in recipes. To add some heat, include more red pepper flakes. Start with a little and then taste. You can also use sriracha or chili paste. Just mix a small amount into the sauce. If you like it really hot, add fresh chopped jalapeños. Yes! To cook on the stove, use a large pot. Add the chicken and sauce, then bring it to a simmer. Cook for about 30-40 minutes. Make sure to stir often, so it does not stick. Shred the chicken when it is tender, then mix in the carrots and green onions as usual. This blog outlined a delicious teriyaki chicken wrap recipe. We discussed key ingredients like chicken, soy sauce, honey, and spices. Next, we explored step-by-step cooking instructions. Tips for flavor, cooking, and presentation followed. We also looked at variations and storage options for leftovers. In conclusion, this dish is tasty and flexible. Feel free to experiment with different proteins and spice levels. Enjoy making this easy and satisfying meal!

Slow Cooker Teriyaki Chicken Lettuce Wraps

Discover the deliciousness of Slow Cooker Teriyaki Chicken Lettuce Wraps! This easy recipe combines tender chicken thighs with a sweet and savory teriyaki sauce, served in crisp lettuce leaves for a fresh, healthy meal. Perfect for a quick dinner or a party appetizer, these wraps are packed with flavor and nutrition. Click through to explore the full recipe and impress your family and friends with this tasty dish!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1/2 cup low-sodium soy sauce

1/4 cup honey

1/4 cup rice vinegar

2 tablespoons sesame oil

1 tablespoon fresh ginger, minced

3 garlic cloves, minced

1 teaspoon red pepper flakes (optional for heat)

1 cup shredded carrots

1 cup chopped green onions

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1 head of butter lettuce or iceberg lettuce, leaves separated

Sesame seeds for garnish

Instructions
 

Prepare the Chicken: Place the chicken thighs in the slow cooker.

    Make the Sauce: In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced ginger, minced garlic, and red pepper flakes until combined.

      Add to Slow Cooker: Pour the sauce over the chicken, ensuring it’s well coated.

        Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.

          Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks.

            Thicken the Sauce: In the slow cooker, set it to high and stir in the cornstarch slurry. Cook for an additional 10 minutes until the sauce thickens.

              Combine: Return the shredded chicken to the slow cooker and stir until well coated in the thickened sauce. Add in the shredded carrots and chopped green onions, mixing thoroughly.

                Assemble Wraps: To serve, take a lettuce leaf, fill it with a generous scoop of the teriyaki chicken mixture, and top with a sprinkle of sesame seeds.

                  Prep Time, Total Time, Servings: 20 minutes | 6-7 hours (slow cook) | 4-6 servings

                    - Presentation Tips: Arrange the lettuce wraps on a serving platter, garnished with additional sesame seeds and green onion on top for a colorful and inviting look. Enjoy the wraps with lime wedges on the side for a fresh burst of flavor!