This recipe makes 12 lettuce wraps, but with each lettuce wrap just being 1 Weight Watchers FreeStyle Smart Point you could healthily enjoy multiple lettuce wraps in one sitting. I used the leftovers for lunches and I loved it even more the next day. We had a couple of flour tortillas in the fridge from a recipe I made a little while back so I tried the mixture with a flour tortilla and I LOVED it!
It tastes good by itself too. If you use a flour tortilla in place of the lettuce you will need to add the smart points, of course. (smart points for tortillas can vary depending on brand and size so you will want to check the package for that)
This is another recipe from Katie Farrell’s “Dashing Dish cookbook”. I just have to tell you, there are some delicious and healthy recipes in this cookbook and every single picture is BEAUTIFUL!
Enter into our giveaway here to win your own free copy of her cookbook and devotional. This recipe is one of six recipes from the Dashing Dish cookbook in our giveaway. Hope you enjoy it!
Here is what you need:
2 T. lemon juice
¼ c. balsamic vinegar
2 T. red wine vinegar
1 T. honey
2 T. water
1 t. dried oregano
½ t. onion powder
½ t. garlic powder
1 lb. boneless, skinless chicken breasts
1 medium zucchini
1 medium red bell pepper
½ c. diced red onion
8 grape tomatoes
½ c. chickpeas
½ c. feta cheese
1 large head iceberg lettuce
1/3 c. plain nonfat Greek yogurt, optional
Fresh parsley
Here is what you do:
In a small bowl mix the lemon juice, balsamic vinegar, red wine vinegar, honey, water, oregano, onion powder, and garlic powder.
In a large sauté pan coated with cooking spray cook the chicken over medium-high heat until it begins to turn white on the outside (about 2 minutes) and add 1/2 of the vinaigrette to the pan.
Continue to cook until the chicken is cooked through (about 5 additional minutes) and the vinaigrette has evaporated. Remove the pan from the heat and pour the chicken in to a large bowl.
If you prefer the zucchini, bell peppers, and red onions to be cooked, add them to the sauté pan and cook for 2 to 4 minute, or until zucchini becomes soft and the onions become translucent.
In a medium bowl combine the zucchini, bell peppers, onions, tomatoes, chickpeas, and feta with the remaining vinaigrette and stir to combine.
Add the toppings to the cooked chicken and stir to combine. Add the toppings to the cooked chicken and stir to combine. Toss salad with yogurt and parsley just before serving if desired.
To make the lettuce wraps, cut off the stem (or base) of the lettuce head and cut in half lengthwise.
Peel off individual leaves and wash and pat dry. Scoop 1/2 cup of the mixture in each lettuce wrap.
Top with a dollop of yogurt and fresh parsley if desired.
Makes 12 servings (1/2 cup filling for each lettuce wrap)
1 Weight Watchers FreeStyle Smart Point per serving.
- 2 T. lemon juice
- ¼ c. balsamic vinegar
- 2 T. red wine vinegar
- 1 T. honey
- 2 T. water
- 1 t. dried oregano
- ½ t. onion powder
- ½ t. garlic powder
- 1 lb. boneless, skinless chicken breasts
- 1 medium zucchini
- 1 medium red bell pepper
- ½ c. diced red onion
- 8 grape tomatoes
- ½ c. chickpeas
- ½ c. feta cheese
- 1 large head iceberg lettuce
- 1/3 c. plain nonfat Greek yogurt, optional
- Fresh parsley
- In a small bowl mix the lemon juice, balsamic vinegar, red wine vinegar, honey, water, oregano, onion powder, and garlic powder. In a large sauté pan coated with cooking spray cook the chicken over medium-high heat until it begins to turn white on the outside (about 2 minutes) and add 1/2 of the vinaigrette to the pan. Continue to cook until the chicken is cooked through (about 5 additional minutes) and the vinaigrette has evaporated. Remove the pan from the heat and pour the chicken in to a large bowl. If you prefer the zucchini, bell peppers, and red onions to be cooked, add them to the saute pan and cook for 2 to 4 minute, or until zucchini becomes soft and the onions become translucent.
- In a medium bowl combine the zucchini, bell peppers, onions, tomatoes, chickpeas, and feta with the remaining vinaigrette and stir to combine. Add the toppings to the cooked chicken and stir to combine. Add the toppings to the cooked chicken and stir to combine. Toss salad with yogurt and parsley just before serving if desired.
- To make the lettuce wraps, cut off the stem (or base) of the lettuce head and cut in half lengthwise. Peel off individual leaves and wash and pat dry. Scoop 1/2 cup of the mixture in each lettuce wrap and top with a dollop of yogurt and fresh parsley if desired.
*MyWW® points calculated by Meal Planning Mommies; Not endorsed by MyWW (formerly Weight Watchers and WW). All recipe ingredients except optional items included in determining nutritional estimates. MyWW® green, blue, and purple values calculated without WW Zero Points foods using the WW Recipe Builder.
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