Instructions

• Bring a pot of salted water to a boil and cook the 2 oz angel hair pasta according to package directions; drain and set aside.
• While the pasta cooks, heat a large nonstick skillet over medium heat and spray it with nonstick cooking spray.
• Add the 1 pound bite-sized chicken pieces to the skillet. Season with the 1/2 teaspoon garlic powder and salt and pepper to taste. Cook, stirring frequently, until the chicken is cooked through and lightly browned.
• Add the 1/2 cup diced red bell pepper and 1/2 cup grated carrot to the skillet. Cook, stirring, for 1–2 minutes (or longer if you prefer softer vegetables).
• Pour in the 2 tablespoons soy sauce, 1 teaspoon Worcestershire sauce, and 1/2 cup sweet chili sauce. Add the 4 chopped green onions. Cook everything together for 1–2 minutes more, then remove the skillet from the heat.
• In a small bowl, combine the 2 tablespoons PF Fit powdered peanut butter with 1 tablespoon water. Stir and add up to 1 more tablespoon water as needed to reach a drizzling consistency.
• Lay out the 8 butter lettuce leaves and divide the cooked pasta evenly among them.
• Spoon the chicken and vegetable mixture on top of the pasta in each lettuce leaf.
• Drizzle the powdered peanut butter sauce over the chicken, then sprinkle with the 1/4 cup chopped cilantro and 2 tablespoons chopped peanuts or almonds.
• Serve the lettuce wraps immediately with lime wedges on the side for squeezing over each wrap.