Totally Thai Chicken Lettuce Cups

3 leaves romaine, butter, or green leaf lettuce
3 oz. raw boneless skinless lean chicken breast, cubed
3/4 cup peeled and diced cucumber
2 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 powder
Dash red pepper flakes, or more to taste
Optional garnishes: lime wedges, sesame seeds

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!

Number of Servings: 1

Recipe submitted by SparkPeople user SERENITYB4INSAN.