Chicken Fajita Lettuce Cups Hungry Girl Ww Points 4 Recipes

CHICKEN FAJITA LETTUCE CUPS (HUNGRY GIRL) - WW POINTS = 4

Steps:

• Place chicken, peppers, and onions in a medium bowl. Blend fajita seasoning mix with 3 tablespoons water and pour mixture over the chicken and veggies. Stir so that chicken and veggies are thoroughly coated. Let marinate for 5 minutes.
• Spray a medium pan with nonstick spray and bring to medium-high heat. Pour chicken/veggie mixture (including any excess marinade) into the pan. Moving mixture around occasionally with a spatula, cook until chicken is cooked through and veggies are slightly browned (about 6 minutes).
• Transfer mixture to a bowl. Serve with the lettuce leaves, guac, salsa, and sour cream. Enjoy fajita-style, by loading up each lettuce "cup" with 1/3rd of the mixture and topping with the condiments. Yum!

CHICKEN LETTUCE CUPS

Steps:

• For the Plum Sesame Sambal Sauce: Combine all the ingredients in a jar with a lid. Shake well before serving.
• In a heavy saucepan, heat 2 cups canola oil to 350°F over medium heat, or until a bit of wonton wrapper sizzles when added. Add the wonton wrappers and fry for about 35 seconds, until lightly browned. Drain on a paper-towel-lined plate. Crush the fried wrappers into 1/4" pieces and set aside.
• Cut the lettuce in half from top to bottom, remove the core, and carefully remove the 10 nicest leaves. Wash the lettuce in cold water and pat dry with paper towels. Stack the lettuce cups on a plate and refrigerate.
• In a medium wok or large skillet over high heat, add 2 tablespoons canola oil. When the oil is hot and wisps of smoke appear, add the ginger, onion, and bell pepper. Cook 3 minutes, then add the carrot and celery and cook 2 minutes. Add the snap peas, garlic, shiitake mushrooms, and mung bean sprouts and cook 2 minutes more. Remove the vegetables from the wok and set aside.
• Add the remaining 2 tablespoons of oil to the wok. When the oil is hot and wisps of smoke again appear, add the chicken and cook, constantly stirring, until cooked through, about 6 to 8 minutes. Return the vegetables to the wok with the chicken, then immediately add 1/4 cup of the Plum Sesame Sambal Sauce and stir, scraping up any browned bits. Cook for 30 seconds, or until the sauce thickens.
• Transfer the chicken and vegetable mixture to a serving bowl and top with the green onion, crushed wontons, peanuts, and sesame seeds.
• Serve by spooning chicken mixture into lettuce cups. Serve the remaining Plum Sesame Sambal Sauce alongside. Unused portion will last refrigerated for 14 days.

HG'S TOTALLY THAI CHICKEN LETTUCE CUPS - WW POINTS = 4

Steps:

• 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!