Chicken Shawarma Lettuce Wraps

1 Tbs. Tahini

1 small clove garlic, finely minced

1 Tbs. Lemon juice

½ cup non-fat plain yogurt

½ lb. Boneless, skinless chicken breast

½ tsp. Cumin

1 tsp. Coriander

¼ tsp. Kosher salt freshly ground black pepper

2 Tbs. Extra-virgin olive oil

1 cup chopped cherry tomatoes

1 cup sliced seedless cucumber

¼ cup diced red onion butter or leaf lettuce leaves

You can add or substitute almost any sliced or shredded vegetables or herbs. Try carrots, radishes, parsley, cilantro, and mint.

In a small bowl, mix the tahini, garlic, lemon juice, and yogurt. • Put the chicken in a zip-lock bag and pound to an even ¼-inch thickness. • Mix the cumin, coriander, salt, and pepper in a small bowl and sprinkle over the chicken. • Heat the oil in a medium, non-stick pan over medium heat. Sauté the chicken until cooked through, 2-3 minutes per side. Remove to a cutting board, allow to cool for 5 minutes, then slice into strips. • Put a few slices of chicken on a lettuce leaf and top with some tomato, cucumber, red onion, and a spoonful of the yogurt sauce.

Per Serving: calories: 310 | sodium: 440 mg | total fat: 15 g sat fat: 2.5 g | carbs: 14 g | protein: 31 g | fiber: 3 g

Fish Lettuce Tacos

¾ lb. Tilapia

¹/8 + ¼ tsp. Kosher salt

1 Tbs. Canola oil

1 avocado, finely chopped

4 sprigs cilantro, minced

1 cup cherry tomatoes, chopped

½ jalapeño, seeded and minced

2 Tbs. Lime juice

2 cups shredded red cabbage butter or leaf lettuce leaves

For a bit of crunch, break up a few tortilla chips and sprinkle them over the tacos. Prefer mild? Leave out the jalapeno.

Season the tilapia with 1¢A8 tsp. Of salt. ¡E Heat the oil in a large, non-stick pan over medium heat. Saute the fish until lightly browned, about 2 minutes per side, then remove the fish from the pan. ¡E In a bowl, combine the avocado, cilantro, tomatoes, and jalapeno with the lime juice and up to . Tsp. Of salt. ¡E Put some red cabbage on a lettuce leaf and top with a piece or two of fish and a dollop of the avocado mixture.

Per Serving : calories: 440 | sodium: 490 mg | total fat: 25 g sat fat: 3.5 g | carbs: 21 g | protein: 39 g | fiber: 10 g

Tofu Lettuce Cups

14 oz. Extra-firm tofu, drained

1 Tbs. Canola oil

2 scallions, sliced

1 cup edamame

1 Tbs. Reduced-sodium soy sauce

1 Tbs. Balsamic vinegar

2 Tbs. Hoisin sauce

¼ cup basil leaves

¼ cup cilantro leaves

1 cup shredded carrot or radish

¼ cup unsalted roasted peanuts, chopped butter or leaf lettuce leaves

Not in the mood for tofu? Try ¾ lb. Chopped shrimp or chicken.

Cut the tofu into ¼-inch cubes and blot with a paper towel. Heat the oil in a large, non-stick pan over medium heat. Sauté the tofu until golden brown on at least two sides, 2 minutes per side. • Toss in the scallions and edamame and sauté for another minute. Remove from the pan and set aside. • Whisk the soy sauce, vinegar, and hoisin sauce into the pan. Simmer until the sauce is sticky, about 1 minute. • Put some herbs and a bit of tofu mixture on a lettuce leaf and top with some carrot, peanuts, and a drizzle of sauce.

Per Serving: calories: 480 | sodium: 580 mg | total fat: 30 g sat fat: 4 g | carbs: 26 g | protein: 34 g | fiber: 8 g