Thursday, April 9, 2009

Totally Thai Chicken Lettuce Cups

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This looks delish...from
(by the way, they have a new 200 recipe cookbook coming out with 200 calorie or less meals! I have it on order! )

I am on a healthy kick, determined to get in shape for bikini season....I have been P90X'ing my butt off and trying to eat healthy, at least a few days a week lol. (last night I fell off the wagon with bo jangles!)

Need a guilt-free international fix?
THIS is your lucky day...

Totally Thai Chicken Lettuce Cups
PER SERVING (entire recipe): 227 calories, 4.5g fat, 875mg sodium, 21g carbs, 3g fiber, 12.5g sugars, 23g protein -- POINTS® value 4*
Peanutty and delicious, these wraps are great for lunch, for dinner, or as a snack!
3 leaves romaine, butter, or green leaf lettuce
3 oz. raw boneless skinless lean chicken breast, cubed
3/4 cup peeled and diced cucumber2 scallions, cut into 1/2-inch pieces
2 tbsp. shredded carrot
1 1/2 tbsp. Thai peanut salad dressing or sauce (low in fat with about 35 calories per tbsp., like the one by Li tehouse)
2 tbsp. seasoned rice vinegar
1 tbsp. chopped cilantro leaves
1/8 tsp. garlic powderDash red pepper flakes, or more to taste
Optional garnishes: lime wedges, sesame seeds
Directions: 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.
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.Place chicken and peanut dressing or sauce in a bowl and toss to coat. Remove veggie mixture from the fridge.
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!MAKES 1 SERVING


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