Asian Chicken Lettuce Wraps

By Rachel-2

Ingredients

• 3 green onions
• 1/2 6 ounce packagerefrigerated cooked chicken breast strips
• 1/2 of a medium green sweet pepper, seeded and cut up
• 3 tablespoons rice vinegar
• 1 teaspoon sesame oil or olive oil
• 1/4 - 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper (optional)
• 1 cup shredded cabbage
• 2 tablespoons water
• 2 tablespoons reduced-sodium soy sauce
• 8 leaves butterhead (Boston or Bibb) lettuce (about 1 small head)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

1.
Trim off and discard root ends of green onions. Cut off and slice green tops and set aside. In a food processor combine white parts of the green onions, the chicken breast, sweet pepper, 1 tablespoon of the vinegar, the oil, black pepper and, if desired, crushed red pepper. Cover and pulse with several on-off turns until chicken mixture is finely chopped. Transfer to a medium bowl. Add cabbage and toss to combine. Divide chicken mixture into four individual microwave safe container; chill.

2.
For the dipping sauce, in a small bowl combine sliced green onion tops, the remaining 2 tablespoons vinegar, the water, and soy sauce. Divide among 4 small containers.