retty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour
ightly golden.
Add minced chicken, fry until exterior is cooked
Set crackers and lettuce aside.
Chop vegetables and combine with.
remaining ingredients.
Scoop mixture into center of lettuce.
leaves and fold edges together.
Serve with crackers on the side.
WW Points: 4.
Cal: 228 ; Fat: 8 ; Fiber: 4.
Cook chicken breasts 1/2 to 1 hour and sliver after cooked. Mix chicken, lettuce and onions a couple hours ahead of time.
Mix in seed, noodles and almonds right before serving.
Unwrap lettuce into \"cups\" and wash thoroughly.<
For the chicken: Place the chicken in a shallow dish just
nd set aside.
Season chicken with salt and set aside
Combine, in zip-top bag, chicken, 1/4 cup dressing and
For the chili mayo, combine lime juice, mayonnaise, chili pepper, half the garlic and 1 tbsp water in bowl. Season with salt. Chill until needed.
Meanwhile, combine chicken, peanut oil, lime zest and remaining garlic in a bowl. Cover with cling wrap and chill 20 mins. Preheat a grill pan over medium-high heat. Cook chicken 5 mins each side, until cooked through. Transfer to a plate and cool 15 mins. Shred.
Fill baguettes with chicken, lettuce, cucumber, bean sprouts and cilantro. Drizzle with the spicy mayo to serve.
iny pieces. Place the chicken in a mixing bowl and
On the first wrap, evenly cover with lettuce and bacon strips.
Slice chicken breasts in half (like a
Stir chicken, water chestnuts, mushrooms, yellow onion,
et aside.
Slice the chicken breasts in half lengthwise, and
n a bowl, mix the chicken, cornstarch, and wine together; let
Place chicken breasts in a pot with
n another bowl, combine ground chicken/turkey, cornstarch and wine; mix
Cut chicken into 1-inch strips. Place
Combined chicken strips, olive oil and Cajun seasoning in a bowl until the chicken is well coated.
Cook chicken in grill pan over high heat so it gets slightly blackened/ browned and grill marks. About 3 minutes each side.
Toss lettuce with Caesar salad dressing.
Microwave flour tortilla about 30 seconds until soft.
Add the chicken to the tortilla, top with salad and wrap it up.
Select 6 lettuce leaves and trim if necessary with scissors to make large cups. Arrange lettuce cups on a platter. Cover with damp paper towels and refrigerate until ready to serve.
Heat oil in a wok on high heat. Stir-fry onion and ginger for 1-2 mins. Add ground chicken and stir-fry for about 5 mins, until cooked through.
Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 mins. Spoon into a serving bowl and stir in cilantro.
Spoon chicken mixture into each lettuce cup and serve.