We loooooove high-fiber tortillas, but delicious items bundled up in lettuce leaves rock a lot, too. Check it out...   

Chicken Fajita Lettuce Cups

PER SERVING (entire recipe): 190 calories, 2.5g fat, 562mg sodium, 18g carbs, 4g fiber, 7g sugars, 23g protein -- PointsPlus® value 4*

Ready for a Mexi-licious mini-meal or snack? It's a chicken fajita explosion that's under 200 cals... Olé!




Ingredients:
3 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)
3 oz. raw boneless skinless lean chicken breast, sliced
1/2 cup sliced red and green bell peppers
1/2 cup sliced onions
2 tbsp. HG's Holy Moly Guacamole**
1 tbsp. salsa
1 tbsp. fat-free sour cream
1 1/2 tsp. dry fajita seasoning mix

Directions:
Place chicken, peppers, and onions in a medium bowl. Blend fajita seasoning mix with 3 tbsp. water, and pour mixture over the chicken and veggies. Stir so that chicken and veggies are thoroughly coated. Let marinate for 5 minutes.

Spray a medium pan with nonstick spray, and bring to medium-high heat. Pour chicken/veggie mixture (including any excess marinade) into the pan. Moving mixture around occasionally with a spatula, cook until chicken is cooked through and veggies are slightly browned (about 6 minutes). Transfer mixture to a bowl. Serve with the lettuce leaves, guac, salsa, and sour cream. Enjoy fajita-style, by loading up each lettuce "cup" with 1/3rd of the mixture and topping with the condiments. Yum!

MAKES 1 SERVING

**HG Alternative! Don't feel like whipping up a batch of HG's guacamole? No worries. You can use store-bought guac instead. Then the entire recipe will have around 213 calories, 6g fat, 17.5g carbs, and 2.5g fiber (PointsPlus® value 5*). Not bad! 

Veggie-Friendly Asian Lettuce Wraps

PER SERVING (3 wraps): 220 calories, 3.5g fat, 971mg sodium, 30g carbs, 8g fiber, 10g sugars, 21g protein -- PointsPlus® value 5*

This recipe from the first HG cookbook is TOO good... Make it immediately!



Ingredients:
6 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)
6 oz. (about 1 3/4 cups) ground-beef-style soy crumbles (like the ones by Boca or Morningstar Farms), defrosted if previously frozen
1 cup canned sliced water chestnuts, drained & chopped
1 cup bean sprouts
3/4 cup chopped shiitake mushrooms
1/2 cup chopped scallions
2 tbsp. light/low-sodium soy sauce
1 tbsp. dark brown sugar (not packed)
2 tsp. chili garlic sauce (found in the Asian foods aisle)
1/2 tsp. sesame oil

Directions:
To prepare sauce, combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside.

Bring a medium pot sprayed with nonstick spray to medium heat. Place all ingredients except for the scallions and lettuce leaves into the pot. Add the sauce, and stir. Cook for 2 - 3 minutes.

Add scallions, cook for 1 minute more, and remove from heat.

Divide mixture evenly among the 6 lettuce "cups" and enjoy 'em wrap-style (fold 'n chew!).

MAKES 2 SERVINGS