Pan-Asian Chicken Lettuce Wraps
Chicken tenders are blended with chopped red and green bell pepper, shredded carrots, sliced red onion, scallions and peanut dressing. Spoon into fresh lettuce wraps for this tasty recipe.
Ingredients
Serves6
| 12 | Chicken tenders, from the deli, diced |
|---|---|
| 1 1/2 cups | Peanut sauce, prepared |
| 3/4 cup | Rice vinegar |
| 1 Tbsp. | Red pepper flakes, crushed |
| 1 1/2 cups | Red bell pepper, diced |
| 1 1/2 cups | Green bell pepper, diced |
| 1 1/2 cups | Carrots, shredded |
| 1 1/2 cups | Red onion, thinly sliced |
| 3/4 cup | Green onions, thinly sliced |
| 3 cups | Red cabbage, shredded |
| 36 | Bibb or Boston lettuce leaves, fresh, rinsed, drained |
| 6 Tbsp. | Roasted peanuts, chopped |
| 2 Tbsp. | Cilantro, chopped |
Directions
Place chicken tenders in 350° Fahrenheit oven and bake until hot; slice tenders into 1/2 inch cubes. Keep warm.
In a small bowl, combine the peanut sauce, rice vinegar and red pepper flakes. Set aside.
In a large bowl, combine the red peppers, green peppers, carrots, red onion, green onions, cabbage, chicken, peanuts and cilantro. Toss with the peanut sauce.
To serve, place chicken and vegetable mix in a bowl in the center of a serving platter. Place individual lettuce leaves around edge of platter. Let each person fill their own lettuce leaves with filling.