Mix the toppings from a Burger King BK Big Fish Sandwich with 1 packet tartar sauce, 2 tablespoons plain nonfat yogurt and 1 1/2 teaspoons Asian chili sauce. Saute 4 slices Canadian bacon in a skillet coated with cooking spray until browned on both sides, then thinly slice. Cut the fish fillet into strips. Divide the fish, Canadian bacon, 1 cup diced pineapple, 1/2 cup diced bell pepper and some chopped scallions among 8 Bibb lettuce leaves; top with the sauce. Press sesame seeds onto the cut sides of the bun and sprinkle with salt; cut into strips and toast in a 350 degrees F oven until crisp. Serve with the lettuce wraps.
Per serving: Calories 310; Fat 14 g (Saturated 5 g); Cholesterol 30 mg; Sodium 800 mg; Carbohydrate 35 g; Fiber 3 g; Protein 14 g
Photograph by Kate Mathis
Recipe courtesy of Ellie Krieger for Food Network Magazine