Totally Thai Chicken Lettuce Cups
|3 oz.raw boneless skinless lean chicken breast; cubed|
|3/4 cupcucumber; peeled and diced|
|2 inch; pieces|
|2 tbspcarrot; shredded|
|1 1/2 tbspThai peanut salad dressing or sauce|
|2 tbspseasoned rice vinegar|
|1 tbspcilantro leaves; chopped|
|1/8 tspgarlic powder|
|1 dashred pepper flakes; or more to taste|
|lime wedges, sesame seeds; Optional garnishes:|
Totally Thai Chicken Lettuce Cups Preparation
In a medium bowl, combine cucumber, scallions, carrot shreds, rice vinegar, cilantro, and red pepper flakes. Mix well adn refrigerate until your 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 fridge.
To assemble, evenly distribute the veggie mixture and the chicken among the lettuce cups.
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