Hg's Totally Thai Chicken Lettuce Cups - Ww Points = 4

Ingredients

• 3 leaves lettuce (romaine, butter, or green leaf lettuce)
• 3 ounces chicken breasts, boneless, skinless, raw, cubed
• 3/4 cup cucumber, peeled & diced
• 2 scallions, cut into 1/2-inch pieces
• 2 tablespoons carrots, shredded
• 1 1/2 tablespoons salad dressing (recipe calls for Thai peanut salad dressing or sauce, low in fat with about 35 calories per tbsp., l)
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon cilantro leaf, chopped
• 1/8 teaspoon garlic powder
• 1 dash red pepper flakes (to taste)
• lime wedge (garnish) (optional)
• sesame seed (garnish) (optional)

Directions

1. 1

   In a medium bowl, combine cucumber, scallions, carrot shreds, rice vinegar, cilantro, and red pepper flakes. Mix well and refrigerate until you're ready to assemble your cups.

2. 2

   Bring a pan misted with nonstick spray to medium-high heat on the stove. Add chicken and sprinkle with garlic powder. Cook chicken, stirring occasionally, until cooked through, about 4 minutes.

3. 3

   Place chicken and peanut dressing or sauce in a bowl and toss to coat. Remove veggie mixture from the fridge.

4. 4

   To assemble, evenly distribute the veggie mixture and the chicken among the lettuce "cups." If you like, finish with a squirt of lime juice and/or a sprinkle of sesame seeds. Chomp chomp!