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

• 3 leaves lettuce (romaine, butter, or green leaf lettuce)
• 3 ounces chicken breasts, boneless, skinless, raw, cubed
• 34 cup cucumber, peeled & diced
• 2 scallions, cut into 1/2-inch pieces
• 2 tablespoons carrots, shredded
• 1 12 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
• 18 teaspoon garlic powder
• 1 dash red pepper flakes (to taste)
• lime wedge (garnish) (optional)
• sesame seeds (garnish) (optional)

1. In a medium bowl, combine cucumber, scallions, carrot shreds, rice vinegar, cilantro, and red pepper flakes.
2. Mix well and refrigerate until you're ready to assemble your cups.
3. Bring a pan misted with nonstick spray to medium-high heat on the stove.
4. Add chicken and sprinkle with garlic powder.
5. Cook chicken, stirring occasionally, until cooked through, about 4 minutes.
6. Place chicken and peanut dressing or sauce in a bowl and toss to coat.
7. Remove veggie mixture from the fridge.
8. To assemble, evenly distribute the veggie mixture and the chicken among the lettuce "cups."
9. If you like, finish with a squirt of lime juice and/or a sprinkle of sesame seeds.
10. Chomp chomp!

butter, chicken breasts, cucumber, scallions, carrots, salad dressing, rice vinegar, cilantro leaf, garlic, red pepper, lime, sesame seeds

Taken from www.food.com/recipe/hgs-totally-thai-chicken-lettuce-cups-ww-points-4-365433 (may not work)