Asian Chicken Salad Lettuce Wraps

Asian Chicken Salad Lettuce WrapsRecipe

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Serves: 4

Cost per Serving:



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2 tablespoons sesame seeds
1 tablespoon low-sodium soy sauce
2 teaspoons miso paste
1 tablespoon lime juice
1 teaspoon Worcestershire sauce
1/4 cup mayonnaise
1/2 teaspoon sriracha or other hot sauce
3 cups rotisserie chicken, skin and bones removed, meat shredded
8 small leaves savoy cabbage or Bibb lettuce, from 1 small head
1 small red bell pepper, seeded and thinly sliced
2 scallions, thinly sliced on the bias
1 to 2 Tbsp. chopped cilantro, optional
1 tablespoon chopped fresh mint leaves, optional


Prep: 20 Minutes
Cook: 5 Minutes

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, mayonnaise and sriracha. Stir in 1/2 of sesame seeds. Add chicken and toss to coat.

3. Divide chicken salad among 8 lettuce-leaf cups and place on a platter. Divide bell pepper and scallions among lettuce cups. Sprinkle each cup with remaining sesame seeds and herbs, if desired. Serve immediately.

Created date

November 2014

Nutritional Information

Calories 315
Fat 18 g
Satfat 3 g
Protein 34 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 104 mg
Sodium 744 mg