WW Chicken Stuffed Crispy Chicken Cups

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The WW Chicken Stuffed Crispy Chicken Cups are tasty and comforting. This dish contains 400 calories in each serving and prepare in just 50 minutes. We made this dish with chicken breast, lavash breads, onion, peppers, olive oil, cooking cream, mozzarella, seasoning, egg, whole-wheat flour, & low-fat milk. Pair these cups with cucumber yogurt sauce, roasted bell peppers, Turkish lentil soup, tzatziki, green beans, grilled zucchini, or lemon rice. Store these WW Chicken Stuffed Crispy Chicken Cups in the refrigerator for three days.

STATS:

  • Total Time: 50 minutes
  • Serving Size: 1 large chicken cup
  • Cuisine: Turkish
  • Diet: Weight Watchers
  • Cooking Time: 25 minutes
  • Serving: 6
  • Calories: 400 kcal
  • Preparation Time: 25 minutes
  • Course: Main

EQUIPMENT:

  • Large nonstick skillet
  • Cutting board
  • Knife
  • Round bowl
  • Pastry brush
  • Baking tray
  • Mixing bowl
  • Wooden spoon
  • Small bowl
  • Measuring spoons
  • Baking paper
  • Tongs
  • Measuring cups

INGREDIENTS:

CHICKEN FILLING:

  • 300 g chicken breast
  • 6 thin low-calorie lavash breads
  • 1 medium diced onion
  • Half cup grated reduced-fat mozzarella
  • 1 diced bell pepper
  • Two diced green peppers
  • 1 tsp olive oil
  • Half tsp red pepper flakes
  • 100 ml low-fat cooking cream
  • Half tsp salt
  • 1 tsp curry powder
  • Half tsp black pepper
  • 1 tsp dried oregano

FOR COATING:

  • 1 large egg
  • Quarter tsp salt
  • 2 tbsp low-fat milk
  • Half cup whole-wheat flour
  • 2 chopped lavash breads

INGREDIENT NOTES:

CHICKEN BREAST:

  • It gives lean protein and makes the dish lighter. Chicken thighs are good to include as an alternative.

LAVASH BREADS:

  • They make the cups hold the filling and give a crispy texture in the recipe. You may use whole-wheat tortillas as another choice.

LOW-FAT COOKING CREAM:

  • It gives creamy texture to the filling without using heavy cream. This cooking cream keeps the chicken moist and melts the mozzarella smoothly in the filling. You may use low-fat milk as a substitute.

REDUCED-FAT MOZZARELLA:

  • This mozzarella gives a cheesy and stretchy texture to the recipe. It gives a cheesy taste without adding extra fat to the recipe. You may use reduced-fat kasar as another idea.

WHOLE-WHEAT FLOUR:

  • It gives the first coating layer to the recipe. This flour sticks the egg mixture and gives a slightly nutty taste. Include regular all-purpose flour if you are not adding whole-wheat flour.

INSTRUCTIONS:

  1. First, cook the chicken into small cubes and cook in the skillet over a moderate flame.
  2. Add olive oil, peppers, and onion to the skillet when the chicken is cooked completely.
  3. Cook the ingredients for 7 minutes, then mix the spices well and cook them for a minute.
  4. Stir in the cooking cream for 2 minutes, then add grated mozzarella and mix well.
  5. Turn off the flame and cool the filling properly, then make the cups.
  6. Cut the lavash breads into suitable pieces for the mold.
  7. Make the shape by wrapping around the round bowl for a small cup.
  8. Brush them lightly with water to join the edges and stick them by pressing gently.
  9. Include some cooled chicken mixture in the lavash cup and leave some space at the top of the cup.
  10. Put the small piece of lavash on the filling and seal the edges.
  11. Add whole-wheat flour in a shallow bowl and lavash bread in a separate bowl.
  12. Whisk the egg, low-fat milk, and salt in the third bowl, then roll the chicken cup in the flour.
  13. Shake off extra flour and dip them in the milk mixture, then press them into the lavash bread.
  14. Cover the tray with baking paper and put the chicken cups on it.
  15. Then coat the cups with cooking spray and bake for 22 minutes at 400°F.
  16. Lastly, cool the cups for a few minutes and serve.

SERVING SUGGESTIONS:

SALADS:

  • Turkish Shepherd Salad
  • Cucumber Tomato Salad
  • Mediterranean Green Salad
  • Lemon Garden Salad

LIGHT DIPS:

  • Garlic Yogurt Dip
  • Tzatziki
  • Cucumber Yogurt Sauce
  • Light Herb Yogurt Dip

VEGETABLE SIDES:

  • Roasted Broccoli
  • Grilled Zucchini
  • Roasted Bell Peppers
  • Green Beans

LIGHT SOUPS:

  • Turkish Lentil Soup
  • Tomato Soup
  • Vegetable Soup
  • Chicken Vegetable Soup

GRAIN SIDES:

  • Bulgur Pilaf
  • Brown Rice
  • Lemon Rice
  • Quinoa Salad

TIPS:

  • Cool the filling properly, then assemble the cups to shape them easily.
  • Avoid filling the lavash too much so the cups do not open while cooking.
  • Put some space between the cups while baking to get the crispy outside layer.
  • Seal the edges well with water to stick the lavash together well and get a better shape.

STORAGE INFORMATION:

FRIDGE:

  • Store the chicken cups for 3 days in the container.

FREEZER:

  • Freeze the cooked cups for two months in the box.

FAQs:

Can I include regular mozzarella in the recipe?

  • Yes, you may add it, but the calories and points will increase.

Is this filling good to prepare earlier?

  • Yes, you may refrigerate the prepared filling one day early.

Why do we cool the filling before including?

  • Hot filling makes the lavash soft and hard to shape; that’s why we cool it well before including it.

Can I include low-fat milk in the recipe?

  • Yes, you may add low-fat milk because it works well with the recipe and gives better results.

How can I make these cups spicy?

  • You may add extra red pepper flakes or chopped hot pepper for spice in the recipe.

NUTRITIONAL INFORMATION:

Calories: 400 kcal

Net carbs: 29 g

Iron: 2.3 mg

Total carbs: 32 g

Vitamin A: 1,300 IU

Fiber: 3 g

Calcium: 190 mg

Protein: 27 g

Sodium: 620 mg

Potassium: 470 mg

Weight Watchers Points: 6-7 Points