Chicken and Avocado Salsa Lettuce Wraps | Oregonian Recipes

Ingredients

• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon mirin (sweet Japanese rice wine) or sherry
• 2 teaspoons reduced-sodium soy sauce
• 1 1/2 teaspoons dark sesame oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon wasabi paste (see note)
• 2 cups coarsely trimmed watercress (leaves and tender stems from 2 bunches)
• 4 green onions, thinly sliced on diagonal (about 1/2 cup)
• 1/2 cup 1/4-inch-cubes peeled jicama
• 2 large avocados, halved, pitted, peeled and cut into 1/3-inch cubes
• 3 cups shredded chicken
• 12 to 16 butter lettuce leaves
• 1 tablespoon sesame seeds, toasted (see note)