Jonathan's Table


Frisco Massage Therapy Magazine
July 2025
Page 14
Jonathan's Table
If you're craving something bold
in flavor, easy to make, and
aligned
with
your
macros,
teriyaki lettuce wraps are the
perfect go-to. These handheld
delights combine the umami
punch of teriyaki with the
refreshing crunch of lettuce for a
meal that’s as satisfying as it is
healthy.
Served in crisp lettuce leaves,
these wraps are naturally low in
carbs and incredibly high in
protein. Even better? They come
together in under 20 minutes,
making them ideal for meal
preppers, late-night snackers, or
anyone aiming to stay full and
fueled without the bloat.
Whether you’re tracking macros
or just love bold, clean flavors,
these teriyaki lettuce wraps offer
a satisfying bite that’s both guiltfree and utterly irresistible.
2lbs of boneless skinless chicken thighs
1/2 cup teriyaki sauce (low sodium)
1/4 cup rice vinegar
1tsp sesame oil
1 tbs corn starch
1 medium white onion
2/3 cup of diced cilantro
2 cloves of garlic
1/4 cup green onion for garnish (optional)
Iceberg lettuce
Heat a large skillet on high, add 2 tbs of avocado oil, then cook the
chicken until it reaches an internal temp of 165°. When the chicken
is cooked, set aside and allow to cool. While chicken is cooling,
mince the onion, garlic, and cilantro. In a separate bowl, combine the
liquid ingredients. Add 2 tbs of water to the corn starch to make a
slurry, then add to the other liquid ingredients.
Move the onion mixture to the skillet and cook on medium heat until
the onions are al dente. Don't overcook. Turn off the heat. Mince the
chicken thighs and add them to the onion mixture. Turn the skillet on
high and heat the mixture until it begins to sizzle. Add the liquid and
cook until it thickens.
Place chicken in washed iceberg lettuce leaves, garnish with scallions
and sesame seeds as desired.
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