Sriracha Almond, Chicken and Veggie Lettuce Wraps
Serves Up To
2 cups shredded or diced leftover chicken
1/2 cup chopped bell pepper (preferably red or orange)
1/4 cup minced red onion
1/2 cup olive oil Asian vinaigrette dressing
8 large lettuce leaves
Stir together chicken, bell pepper, onion and half the almonds in a medium bowl. Stir in dressing. Cover and refrigerate until ready to serve.
Spoon equal amounts into lettuce leaves and sprinkle with remaining almonds. Makes 4 servings.
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