Ingredients:
3 large Green Cabbage leaves, OR green leaf lettuce
3 oz. raw boneless skinless lean chicken breast, cubed
3/4 cup peeled and diced cucumber
2 scallions, cut into 1/2-inch pieces
2 tbsp. shredded carrot
1 1/2 tbsp. Thai peanut salad dressing or sauce
2 tbsp. no sugar rice vinegar
1 tbsp. chopped cilantro leaves
1/8 tsp. garlic powder
Dash red pepper flakes, or more to taste
lime wedges

Directions:
In a medium bowl, combine cucumber, scallions, carrot shreds, rice vinegar, cilantro, and red pepper flakes. Mix well and refrigerate until you’re 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 the fridge.

To assemble, evenly distribute the veggie mixture and the chicken among the lettuce or Cabbage “cups.” squeeze lime over top and enjoy!