Phase
1, 2, & 3
Prep Time:
10 min
Total Time:
25 min
Makes:
4 servings, 3 wraps each
INGREDIENTS
1 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 medium yellow squash, cut into 1/4-inch-thick slices (about 1-1/2 cups)
1 medium green pepper, cut into 1/4-inch-thick strips (about 1 cup)
1 medium red onion, sliced
1/2 cup sugar free barbecue sauce
1/2 tsp. each ground red pepper (cayenne) and ground cumin
12 medium lettuce leaves
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
DIRECTIONS
Spray large skillet with cooking spray. Add chicken; cook and stir 6 minutes or until no longer pink.
Add all remaining ingredients except lettuce and cheese; cook and stir 6 to 8 minutes or until chicken is cooked through and vegetables are crisp-tender.
Spoon meat mixture evenly onto lettuce leaves, topping each lettuce leaf with about 1/2 cup of the chicken mixture. Sprinkle evenly with cheese; roll up.
Nutrition (per serving)
Calories
260
Total fat
9
g
Saturated fat
4.5
g
Cholesterol
85
mg
Sodium
690
mg
Carbohydrate
11
g
Dietary fiber
3
g
Sugars
6
g
Protein
33
g
Vitamin A
50
%DV
Vitamin C
30
%DV
Calcium
45
%DV
Iron
10
%DV
SOUTH BEACH DIET™ Tip
Wrap up this colorful cheesy chicken and vegetable mixture in dark green lettuce leaves for a delicious low-fat main dish.
Variation
To serve as a salad, tear lettuce leaves into bite-sized pieces; divide among 4 salad plates. Top with remaining ingredients.
