Crunchy Asian Chicken Lettuce Wraps
1 1/2 Pounds of Shredded, Precooked Chicken
1 TBS + 1 ½ tsp Olive Oil
2 TBS Rice Vinegar
1 TBS Soy Sauce
1/2 tsp Garlic Powder
1/4 tsp Crushed Red Pepper Flakes
1 1/2 Cup Broccoli Slaw Mix
1/4 Cup Green Onions, Sliced Thin
1/2 Cup Diced Jicama
12 Bibb or Boston lettuce leaves
1/3 Cup Pumpkin Seeds or Sliced Almonds, Toasted
1. In a small bowl, whisk the vinegar, soy sauce, garlic powder, red pepper flakes, and oil. (You can use a store bought organic teriyaki/soy sauce/marinade.)
2. Stir in the broccoli slaw, Jicama, and onions.
3. Spoon chicken and vegetable mix onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.
Note: Can hold in the fridge 1-2 days.
Prep Time: Approx. 15 Minutes
Yields: 6 Wraps