Chicken Fajita Lettuce Cups & Holy Moly Guacemole

These are from Hungry Girl 200 under 200 recipe book.So this recipe is really two recipes in one because i get to make guacamole and the wraps. Make sure you 

make the gauc first. These have been one of the most delicious things i've made so far. You can adjust the spicyness by whatever salsa you buy. I also didn't add onions. Because I find them disgusting. The guacamole makes 6 servings at a 1/3 cop per serving. 78 calories, 3g fat, 320mg sodium, 10.5g carbs, 3.5g fiber, 4g sugar, 3.5g protein, 2 WW pointsplus.

The lettuce wraps make one serving which is actually pretty common for this recipe book which is nice if you're only making food for yourself. 190 calories, 2.5g fat, 562mg sodium, 18g carbs, 4g fiber, 7g sugar, 23g protein, 4 WW points plus. 

Holy Guacamole

one 15-ounce can early (young) peas, drained

1/2 cup mashed avocado

1/3 cup chopped cherry or grape tomatoes

1/4 cup finely chopped onion

1/4 cup plain fat-free Greek yogurt

4 tsp lime juice

1/2 tsp chopped garlic

1/2 tsp garlic powder

1/4 tsp salt

1/8 tsp black pepper

1/8 tsp ground cumin

1/8 tsp chili powder

Additional salt and pepper to taste

optional: chopped fresh cilantro, chopped jarred jalapenos

Place peas in a medium bowl and mach thoroughly with a potato masher or fork. 

Add avocado, yogurt, lime juice, garlic, and seasonings. Continue to mash until blended.

Stir in tomatoes, onion, and if you like, some cilantro and/or jalapenos. Season to taste with salt and pepper. 

Chicken Fajita Lettuce Cups

3 leaves romaine, butter, or green leaf lettuce

3 ounces raw boneless skinless lean chicken breast, sliced

1/2 cup sliced onions

1/2 cup sliced green and red bell peppers

1 tbsp salsa

1 tbsp fat-free sour cream

1 1/2 tsp dry fajita seasoning mix

2 tbsp  Holy Moly Guacamole

Place chicken, peppers, and onions in a medium bowl. In a separate dish, blend fajita seasoning mix with 3 tablespoons water.
Pour seasoning mixture over chicken and veggies. Stir until 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.
Stirring occasionally, saute until chicken is cooked through and veggies are slightly browned, about 6 minutes. Transfer mixture to a bowl.
Enjoy fajita style, by loading up each lettuce "cup" with one-third of the chicken-veggie mixture and topping with the guacamole, salsa, and sour cream.