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Asian Chicken Salad Lettuce Wraps

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

Prep time 20 mins
Cook time 5 mins

Serves: 4


  • 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

Nutrition Information

  • calories 315
  • fat 18 g
  • satfat 3 g
  • protein 34 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 104 mg
  • sodium 744 mg

How to Make It

  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.

Also appeared in: All You, December, 2014, Holiday Entertaining Special Issue;