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.



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


Bibb or Boston lettuce leaves, fresh, rinsed, drained

6 Tbsp.

Roasted peanuts, chopped

2 Tbsp.

Cilantro, chopped


  1. Place chicken tenders in 350° Fahrenheit oven and bake until hot; slice tenders into 1/2 inch cubes. Keep warm.

  2. In a small bowl, combine the peanut sauce, rice vinegar and red pepper flakes. Set aside.

  3. 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.

  4. 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.