Asian Chicken Salad Lettuce Wraps

• 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

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.

sesame seeds, soy sauce, miso paste, lime juice, worcestershire sauce, mayonnaise, sriracha, rotisserie chicken, cabbage, red bell pepper, scallions, cilantro, mint

Taken from www.myrecipes.com/recipe/asian-chicken-salad-lettuce-wraps (may not work)