Teriyaki Chicken Lettuce Cups

Deselect All

One 10-ounce package refrigerated cooked teriyaki chicken breasts

1/4 cup fresh lime juice (from about 2 limes), plus wedges for serving 

1 tablespoon vegetable oil

1 teaspoon toasted sesame oil

Kosher salt and freshly ground black pepper

1 cup lightly crushed rice cakes (from about 2 cakes)

1/2 cup fresh cilantro leaves, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

1/2 cup roasted peanuts, lightly crushed

4 scallions, white and light green parts, thinly sliced

1 medium carrot, cut into matchsticks

1/2 cucumber, peeled, halved lengthwise, seeded and thinly sliced

1/2 yellow bell pepper, cut into matchsticks

24 Bibb or Boston lettuce leaves (from about 2 heads)

Asian chili-garlic sauce, such as sriracha, for serving

2 tablespoons toasted sesame seeds