Barbeque Chicken Lettuce Wraps

Looking for a really easy dinner fix that's healthy, too?   Then the recipe for you!
Ingredients Boneless, skinless chicken breast (I used a pack of 3 - it fed my husband and me, plus we had leftovers) Head of lettuce Barbeque sauce of your choice  4 Cheese Mexican Blend (Reduced fat)
Bring water to a boil in a large pot.  Once the water is boiling, carefully drop in your chicken breast.  Let the boil for 25-30 minutes.  It's okay to cut into them to check them because you'll be shredding the chicken.  

While the chicken is boiling, wash the head of lettuce.  Pull off the leaves - try to keep them as big as you can without ripping them.  

Once the chicken is done, it will easily pull apart.  You can wait for it to cool and shred it with your fingers, or you can use two forks to pull it apart while it's still hot.  I cut each chicken breast in thirds to make it easier to shred.  

Place the chicken in a saucepan.  Add the barbeque sauce of your choice - it did not take a whole bottle.  I just poured enough in until the chicken was coated.  Heat for just a few minutes over medium heat. 

Spoon some of the barbeque chicken onto a large leaf of lettuce.  (I used 1/2 a leaf of lettuce for each wrap.)  Top with the 4 cheese mexican blend.  Roll up the wrap like a taco and enjoy!

Serve with a side of corn and dinner is served!  This would also be great like a regular taco with seasoned ground beef or shrimp.

Nutrition: 3 lettuce wraps (4 oz meat, lettuce, 1/4 cup reduced fat 4 cheese mexican blend) and 1/2 cup of whole kernel sweet corn was a total of about 360 calories!