Leftover Chicken- Asian Lettuce Wraps

Ingredients:
Asian Lettuce Wraps:
Left over grilled or baked chicken or 1 package ground chicken
1 Red Bell Pepper
1 Green Bell Pepper
1/2 White Onion
1 Jalapeno
1/2 bag Baby Carrots
1 spoonful Minced Garlic
1 tbsp Olive Oil
1 cup Chicken Broth
1/2 cup Teriyaki Sauce
1 tsp red pepper flakes*
1 tsp onion powder *
1 tsp garlic powder*
1 tsp pepper*
1 can Water Chestnuts (optional)

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Asian Lettuce Wraps:  Take left over chicken and put into food processor and pulse a few times until you have small chicken pieces. (If using ground chicken brown in pan until cooked.) Put all of the vegetables into food processor pulse until vegetables are in very small pieces.  Heat olive oil in pan over medium heat until oil is hot. Add the vegetable mixture into pan and cook until vegetables are tender about 10 minutes. Add in chicken and chicken broth, cook until liquid is absorbed. Once liquid is absorbed add in teriyaki  sauce and spices*. Reduce to simmer, cook for ten minutes and serve in lettuce wraps! (Chopped water chestnuts can be added into mixture right before serving for extra texture.)

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.