Grilled Chicken Teriyaki Lettuce Roll-Ups — Easy Summer Recipe

This Grilled Chicken Teriyaki Lettuce Roll-Ups recipe began as a simple, lazy idea: marinate chicken breasts in a store-bought bottle of teriyaki sauce. One summer evening it evolved into a fresh, fun way to serve dinner—lettuce cups filled with grilled teriyaki chicken, rice noodles and crisp vegetables. The result is light, flavorful, and gives the same bright satisfaction as a Vietnamese spring roll without the fuss of working with rice paper.

These roll-ups are perfect for alfresco dinners, casual weeknights, or a relaxed weekend meal. They’re easy to assemble, flexible with ingredients, and naturally portable for a picnic or backyard barbecue. Try them for a healthy, refreshing dinner that’s sure to please everyone at the table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bottle teriyaki sauce (for example, a garlic teriyaki-style sauce)
• Gluten-free alternative: marinade with 2 tbsp olive oil, 1/4 cup tamari, 1 tbsp sriracha, and 2 tbsp honey
• 8–10 large butter lettuce leaves (washed and patted dry)
• 1 cup shredded carrots (matchstick carrots work well)
• 4 radishes, very thinly sliced
• 1/2 box rice noodles, cooked according to package directions
• Fresh mint leaves (about 8 leaves)
• Fresh basil leaves (about 8 leaves)
• Fresh cilantro leaves (about 1/4 cup)
• 1 lime, cut into wedges for serving

Method:

1. Rinse and pat the chicken breasts dry. Place them in a large sealable bag or shallow container and pour in about half the bottle of teriyaki sauce. Seal and refrigerate to marinate for at least 30 minutes, preferably several hours or up to a day for more flavor.
2. Preheat your grill to medium–medium high. Remove the chicken from the marinade and grill until cooked through, about 5 minutes per side depending on thickness, or until no pink remains in the center. During the last few minutes, brush the tops with an extra tablespoon or so of teriyaki sauce for glaze. Remove from the grill, cover loosely with foil, and let the chicken rest 5–10 minutes before slicing.

3. While the chicken rests, prepare the rice noodles according to the package directions and drain well. Toss lightly with a small drizzle of oil or a teaspoon of sauce so they don’t clump.
4. Slice the rested chicken into thin strips. Arrange a build-your-own buffet with the lettuce leaves, rice noodles, sliced chicken, shredded carrots, radishes, and fresh herbs so everyone can assemble their own roll-ups.
5. To assemble a roll-up: lay a lettuce leaf flat, add a small handful of rice noodles, top with sliced teriyaki chicken, then add shredded carrots, a few radish slices and a couple of mint, basil, and cilantro leaves. Squeeze a wedge of lime over the filling, fold like a little taco, and enjoy.

Serving tips and variations:

• Swap the rice noodles for cooled cooked quinoa or skip noodles entirely for a lower-carb option.
• If you prefer a different protein, the same method works with shrimp, tofu, or thinly sliced flank steak.
• Add crunch with sliced cucumber, bean sprouts, or chopped peanuts if you like an extra texture contrast.
• Make these ahead: slice the grilled chicken and store in an airtight container in the fridge for up to 3 days. Assemble just before serving so the lettuce stays crisp.
• To keep things casual and interactive, let guests customize their own roll-ups at a build-your-own station—this makes the dish great for parties and family dinners.

These Grilled Chicken Teriyaki Lettuce Roll-Ups are a bright, easy way to enjoy grilled chicken with fresh herbs and crisp vegetables. They’re fast to prepare, adaptable to dietary needs, and deliver big flavor with minimal effort—perfect for warm nights when you want something light, healthy, and satisfying.