WW Chicken & Potato Lavash Cups

by

The WW Chicken & Potato Lavash Cups are hearty and delicious. This recipe contains 5 grams of fiber and 285 calories per serving. Takes 45 minutes to prepare these cups. We made this dish with lavash breads, cooking spray, chicken breast, potatoes, onion, garlic, seasoning, water, mozzarella cheese, parsley, Greek yogurt, & lemon juice. You may pair them with roasted broccoli, tomato soup, garlic yogurt sauce, grilled zucchini, tzatziki, vegetable soup, or garlic green beans. Store these WW Chicken & Potato Lavash Cups in the refrigerator for 3 days.

STATS:

  • Cuisine: American
  • Total time: 45 minutes
  • Diet: Weight Watchers
  • Serving: 4
  • Preparation time: 20 minutes
  • Serving size: 2 lavash cups
  • Cooking time: 25 minutes
  • Calories: 285 kcal
  • Course: Main

EQUIPMENT:

  • Muffin tin
  • Large nonstick skillet
  • Mixing bowls
  • Knife
  • Cutting board
  • Measuring spoons
  • Spoon
  • Oven

INGREDIENTS:

LAVASH CUPS:

  • 2 large whole-wheat lavash breads
  • Cooking spray

CHICKEN & POTATO FILLING:

  • 300 g diced boneless chicken breast
  • 250 g potatoes cubes
  • Half a medium chopped onion
  • 2 minced garlic cloves
  • Half  tsp dried oregano
  • 1 tsp paprika
  • Quarter tsp salt
  • 1 tbsp water
  • Half tsp garlic powder
  • 40 g shredded reduced-fat mozzarella cheese
  • Quarter tsp black pepper
  • 2 tbsp chopped parsley
  • Half tsp onion powder

LIGHT YOGURT TOPPING:

  • 80 g nonfat plain Greek yogurt
  • 1 tbsp lemon juice
  • Quarter tsp garlic powder
  • Pinch of salt
  • One tbsp chopped parsley

INGREDIENT NOTES:

WHOLE-WHEAT LAVASH BREAD:

  • It gives light, thin, and crispy cups. This helps to make the cups easily shape in the muffin tin. You may use whole-wheat tortillas as per your preference.

CHICKEN BREAST:

  • This gives lean protein and cooks quickly in the skillet. It works well with the potatoes and spices. You may use cooked shredded chicken as another choice.

POTATOES:

  • They include a soft texture and make the cups more filling. Cutting them into small cubes helps to cook them quickly and fit neatly in the cups. You may use baby potatoes as a substitute.

REDUCED-FAT MOZZARELLA:

  • It gives a melted and cheesy finish to the cups. This mozzarella keeps the recipe lighter and healthier. You may use part-skim mozzarella as an alternative.

LEMON JUICE:

  • This juice adds brightness and maintains the creamy yogurt topping. You may use lime juice as another choice.

INSTRUCTIONS:

  1. First, warm the oven to 375°F, then combine the diced potatoes and water in the microwave-safe bowl.
  2. Cover the bowl and microwave it for 5 minutes, then remove the extra liquid properly.
  3. Warm the non-stick skillet on medium flame and coat it with cooking spray.
  4. Cook the onions for 2 minutes, then garlic for 30 seconds.
  5. Add the diced chicken and seasoning, then cook them for 8 minutes.
  6. Add the partially cooked potatoes to the skillet and cook for 4 minutes.
  7. Turn off the flame and add the fresh parsley to the skillet.
  8. Cut the lavash into quarters and coat the muffin tin with cooking spray.
  9. Put one lavash piece in the muffin cup and fold the edges to make a small cup.
  10. Bake the empty lavash cups for 5 minutes, then take them out of the oven.
  11. Divide the chicken and potato mixture evenly in the lavash cups and sprinkle reduced-fat mozzarella on top.
  12. Then bake the muffin tin in the oven for another 10 minutes.
  13. Mix Greek yogurt, lemon juice, parsley, salt, and garlic powder in the small bowl.
  14. Take the lavash cups from the tin and add the yogurt topping on top of the cups.
  15. Lastly, garnish the cups with parsley and serve warm.

SERVING SUGGESTIONS:

SALADS:

  • Cucumber Tomato Salad
  • Greek Salad
  • Garden Green Salad
  • Lemon Herb Salad
  • Mediterranean Chickpea Salad

VEGETABLE SIDES:

  • Roasted Broccoli
  • Garlic Green Beans
  • Roasted Cauliflower
  • Grilled Zucchini
  • Air-Fryer Brussels Sprouts

DIPS:

  • Tzatziki
  • Cucumber Yogurt Dip
  • Garlic Yogurt Sauce
  • Salsa
  • Light Hummus

SOUPS:

  • Tomato Soup
  • Vegetable Soup
  • Chicken Vegetable Soup
  • Lentil Soup
  • Lemon Chicken Soup

TIPS:

  • Cut the potatoes into equal small pieces so they fill the cups easily and cook well.
  • Avoid filling the cups too much so they do not become soft or difficult to move.
  • Serve the cups right after making to get the freshest and best taste.
  • Use cooking spray in a light amount if you want to make the lavash brown and crispy.

STORAGE INFORMATION:

FRIDGE:

  • Include the chicken and lavash cups in the vessel and store for  3 days.

FREEZER:

  • Freeze the filled and baked cups for one month.

FAQs:

Can I include cooked chicken in this recipe?

  • Yes, you may add cooked diced or shredded chicken in the skillets with potatoes and seasonings.

Are sweet potatoes good to include?

  • Yes, they are a perfect substitute and provide a light sweet taste in the cups.

Can I exclude cheese from this recipe?

  • Yes, you may skip mozzarella and include extra herbs as per your choice.

How can I make these cups spicy?

  • You may add chili flakes, cayenne pepper, or a little hot sauce for spice in the recipe.

Are these lavash cups good to make earlier?

  • Yes, you may prepare the filling early and assemble the cups before baking.

What makes the cups soft?

  • Filling the cups too much or not baking for enough time makes them soft.

Does this recipe contain nuts?

  • No, this recipe is nut-free because there is no nut ingredient included.

NUTRITIONAL INFORMATION:

Calories: 285 kcal

Net carbs: 25 g

Iron: 0.0025 g

Total carbs: 30 g

Vitamin A: 850 IU

Fiber: 5 g

Calcium: 0.12 g

Protein: 27 g

Sodium: 0.62 g

Potassium: 0.58 g

Weight Watchers Points: 6 Points