Teriyaki Pineapple Chicken Lettuce Wraps

Teriyaki Pineapple Chicken Lettuce Wraps

Teriyaki Pineapple Chicken Lettuce Wraps

makes 6-8 lettuce wraps

  • 2 cups cooked and shredded chicken breast
  • 1 cup diced pineapple
  • 1 cup pre-packaged broccoli slaw
  • 1/2 cup slivered almonds
  • 1/2 tbsp Kerrygold butter
  • Teriyaki Sauce
  • Red-leaf lettuce, large leaves work best

To cook chicken, place chicken breast in foil piece about 1 foot long, season with sea salt, pepper, and garlic powder to taste. Wrap up tight, place on baking sheet, and bake in the oven at 375 degrees for about 40 minutes. Once chicken has cooled, shred and set aside 2 cups for recipe. Melt butter in a pan over medium heat and add almonds stirring to coat. Toast for about 1-2 minutes until almonds are a golden brown color. Mix the chicken, pineapple, almonds, broccoli slaw, and 1 cup of the teriyaki sauce in a bowl. Chill mixture in refrigerator for at least 30 minutes. Place about 1/4 cup of the chicken mixture on lettuce leaf, drizzle more teriyaki sauce on top if desired, wrap up and enjoy! There will be leftover teriyaki sauce for dipping if desired.

teriyaki wraps close

Leave a Reply