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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 1|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 48.7mg||15 %|
|Sodium 76.9mg||3 %|
|Potassium 610.9mg||16 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 4.9g|
|Protein 21.2g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 132
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