It is great that this recipe includes instructions on making your own teriyaki sauce. When you use store-bought sauces, you just have to take whatever is in the bottle, chemicals, preservatives and all. This will be fresh and made to your specific tastes.

People who are not accustomed to wrapping their fillings tend to get a little anxious trying to figure out how to hold and eat a wrap. With romaine lettuce, it is very easy, because it has a stiffer spine down the middle of the leaf. So just put your filling on one side (don’t fill it too full), fold the other side over the filling and eat it like a burrito Simple!

 

INGREDIENTS

For the Lettuce Wraps

1 tablespoon olive oil

2 pounds boneless, skinless chicken breasts (about 2-3), cut into bite-size pieces

1 cup shredded Jack cheese

Teriyaki sauce (recipe below)

8 canned Dole pineapple slices

I head of Romaine Lettuce

Green onions, sliced

Toasted sesame seeds (optional)

For the Teriyaki Sauce

½ cup Low Sodium Soy Sauce

¼ cup water

2 Tablespoons Red Wine Vinegar

2 Tablespoons brown sugar

¼ cup granulated sugar

2 teaspoons minced garlic

1 teaspoon ground ginger

1 tablespoon cornstarch

2 tablespoons warm water

 

DIRECTIONS

In a small saucepan over medium heat, mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger. Stir with a whisk until sugar is dissolved.

In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved. Slowly whisk cornstarch mixture into the sauce and simmer until thickened. Remove from heat and set aside until ready to use.

Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Cook chicken until no longer pink, turning over pieces to brown evenly.

Stir in about 2/3 of the teriyaki sauce to coat the chicken. Reserve the remaining sauce for drizzling or dipping.

Meanwhile, separate Romaine lettuce leaves; wash and pat dry.

Drain the juice from the pineapple and caramelize in a heavy-bottomed skillet (optional).

To assemble, place a heaping spoonful of teriyaki coated chicken in one of the lettuce leaves. Top with jack cheese, sliced green onions and a slice of pineapple. Garnish with toasted sesame seeds (optional).

Serve while chicken is still warm with extra sauce on the side for dipping, or drizzle on top before serving.

*To caramelize pineapple slices (optional), heat a large heavy bottomed skillet (not nonstick) over medium-high heat. Arrange slices in the skillet and cook, turning once, until both sides are browned and caramelized.

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Quick Tip:  If you don’t have any red wine vinegar, or can’t find any in your local market, here is how you can substitute for it. You would use 3 Tbsp. of apple cider vinegar AND 1 Tbsp. of red wine for every 4 Tbsp. of red wine vinegar called for in your recipe. Since this recipe specifies 2 Tbsp. of red wine vinegar you would use 1½ Tbsp. (4½ tsp) of cider vinegar and ½ Tbsp. (1½ tsp) of red wine to equate to those 2 Tbsp. (6 tsp).

Recipe and photo courtesy of Kristin B at Yellow Bliss Road