Sriracha Almond, Chicken and Veggie Lettuce Wraps
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.
- 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 coarsely chopped Blue Diamond BOLD Sriracha Almonds, BOLD Wasabi & Soy Sauce, or BOLD Sweet Thai Chili Almonds, divided
- 1/2 cup olive oil Asian vinaigrette dressing
- 8 large lettuce leaves