Teriyaki Chicken Lettuce Cups

Ingredients

• 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

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