Teriyaki Chicken Wraps with Crunchy Asian Slaw

Whip up these Teriyaki Chicken Lettuce Wraps with Asian slaw in minutes for an easy, flavor-packed family dinner.

Evenings at my house often feel like organized chaos: kids home from school, homework to check, a toddler to keep busy, and dinner to get on the table before Dad arrives. That’s when simple, fast dinners become lifesavers.

For these Teriyaki Chicken Lettuce Wraps I used a couple of single-serve frozen Evol Teriyaki Chicken meals. They come with brown rice and a mix of vegetables—red and green bell peppers, broccoli, carrots and snap peas—all coated in a savory teriyaki sauce. Having the main component ready-made saves a ton of time during that hectic “witching hour.”

I simply microwaved the teriyaki meals following the package directions and spooned the chicken and rice into butter or Boston lettuce leaves. To brighten the dish I made a quick Asian slaw and added some shelled edamame that I cooked from the freezer—this adds color, crunch, and extra protein.

The ginger-peanut dressing pairs beautifully with the teriyaki sauce, balancing sweet and savory with a touch of heat if you add sriracha. These wraps come together quickly and are easy to customize for picky eaters or adventurous family members.

Next time you’re in the frozen aisle, consider grabbing a couple of convenience meals. They make meal planning simpler and give you a head start on creating something fresh and delicious—like these Teriyaki Chicken Wraps—that your family will enjoy.

Teriyaki Chicken Wraps with Asian Slaw

Created by Amber Brady

Prep: 15 mins

Cook: 7 mins

Total: 22 mins

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Yields8 lettuce wraps

Ingredients

Dressing:

• ¼ cup honey
• ¼ cup vegetable oil
• ¼ cup rice vinegar
• 1 Tbsp low-sodium soy sauce or tamari
• 1 tsp sesame oil
• 1 Tbsp creamy peanut butter
• ½ tsp salt
• ½ tsp sriracha (optional)
• 1 Tbsp minced ginger
• ½ tsp minced garlic

Slaw:

• 16 oz bag prepared shredded coleslaw (about 7 1/2 cups)
• 1 cup shredded red cabbage (if not included)
• 2 cups prepared shredded or matchstick carrots
• 1 red bell pepper, sliced thin
• 1 cup cooked, shelled edamame (steamable frozen works well)
• 2 green onions, sliced thin
• ½ cup salted peanuts, chopped
• ½ cup loosely packed cilantro, chopped

Other Ingredients

• 2 single-serve Evol Teriyaki Chicken frozen meals
• butter or Boston lettuce, leaves separated, rinsed, and dried

Instructions

 

• Whisk the dressing ingredients in a large bowl until smooth. Set aside.
• In a very large bowl combine the coleslaw mix, cabbage, carrots, bell pepper, edamame, green onions, peanuts, and cilantro. Toss with the dressing until evenly coated. Let the slaw sit about 10 minutes to absorb the dressing, then taste and adjust seasoning if needed.
• Microwave the Evol Teriyaki Chicken meals individually according to package directions.
• Spoon the teriyaki chicken and rice into lettuce leaves, top with the Asian slaw, and serve.

Notes

Store leftovers in the refrigerator. The slaw recipe is lightly adapted from Once Upon A Chef.

Disclaimer: Nutritional values are estimates only.

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This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.