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Teriyaki Beef and Lettuce Wraps

Makes: 4  servings Prep 15 mins Cook 10 mins


  • 1 head iceberg lettuce
  • 2 large carrots, shredded
  • 1 large green bell pepper, cut into thin strips
  • 4 tablespoons  rice wine vinegar, divided
  • 1/4 teaspoon  salt
  • 1 pound  lean ground beef
  • 4 tablespoons  Kikkoman Roasted Garlic Teriyaki Marinade and Sauce, divided
  • 1 - 2 red Thai chilies or 1 jalapeno chile, seeded and minced
  • 1 tablespoon  water


1. Core lettuce. Carefully remove at least 8 whole leaves; set aside. Slice enough of remaining lettuce to equal 1 cup. Toss sliced lettuce, carrots, pepper, 3 tablespoons rice wine vinegar and salt in bowl.

2. Toss beef with 3 tablespoons roasted-garlic teriyaki sauce in medium bowl. Heat a large nonstick skillet over medium-high heat. Shape beef into 1/2-inch pieces. Add half the pieces to skillet. Cook, turning, until browned on all sides, 3 minutes; transfer to bowl. Repeat with remaining beef.

3. Return beef to skillet; add chilies, water, and remaining 1 tablespoon each vinegar and teriyaki sauce. Bring to a simmer; cover and cook 3 minutes.

4. Spoon beef and vegetable mixture into lettuce leaves. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)335,
  • Fat, total(g)20,
  • chol.(mg)78,
  • sat. fat(g)8,
  • carb.(g)15,
  • fiber(g)3,
  • pro.(g)24,
  • sodium(mg)975,
  • Percent Daily Values are based on a 2,000 calorie diet