Give taco night a Thai-style upgrade with these tasty low-carb lettuce cups — for a heartier meal, serve them with cooked jasmine rice.
- 3 mini cucumbers
- 2 cups snow peas
- 1 (16 oz.) pkg. Perdue Short Cuts oven-roasted chicken strips
- ¼ tsp. pepper
- 12 butter lettuce leaves
- ½ cup peanut sauce
- Lime wedges and chili pepper slices
- Using vegetable peeler, shave thin strips lengthwise from mini cucumbers. Thinly slice snow peas. Season chicken strips with pepper. In microwave-safe bowl, microwave chicken according to package directions. Cool slightly; cut into 1” pieces.
- Place butter lettuce leaves on serving plate. Dividing evenly, top each with chicken pieces, shaved cucumber and snow peas. Drizzle with peanut sauce. Top with sliced chili pepper and serve with lime wedges.