Asian Chicken Salad Lettuce Wraps

Prep: 20 min       

Cook: 5 min 

 Serves:4

Ingredients:

• 2 tbsp sesame seeds
• 1 tbsp low sodium soy sauce
• 2 tsp miso sauce
• 1 tbsp lime juice
• 1 tsp worcestershire sauce
• 1/4 cup mayonaise
• 1/2 tsp hot sauce
• 3 cups rotisserie chicken, skin and bones removed, meat shredded OR 
• Tyson Oven Baked Chicken Strips
• 8 lettuce leaves
• 1 small red pepper, seeded & thinly sliced
• 2 scallions thinly sliced
• 1-2 tbsp fresh cilantro, chopped (OPTIONAL)
• 1 tbsp chopped mint leaves (OPTIONAL)

Directions:

1. Place sesame seeds in a small dry skillet. Cook over medium low heat, tossing until golden, about 5 minutes. Transfer to a plate to cool.
2. In a large bowl, whisk together soy sauce, miso, lime juice, worcestershire sauce, mayo, and hot sauce. Stir in 1/2 of sesame seeds. Add chicken and toss to coat.
3. Divide chicken salad among the lettuce leaf cups
4. Place bell pepper, and scallions on the lettuce cups. 
5. Sprinkle with remaining sesame seeds, cilantro, and mint
6. Serve & ENJOY!!!

I am on the 21 Day Fix right now so I modified this recipe a bit to make it fix approved

I used the Tyson baked chicken strips and followed the same above directions
Instead of Mayo--I used honey dijon mustard
Once the meat was finished I placed it in the lettuce leafs and topped it with 2 tbsp of avocado and a sprinkle of shredded cheddar cheese.