Chipotle Shrimp Lettuce Wraps

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Chipotle Shrimp Lettuce WrapsRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Serves 4 (serving size: 2 wraps)


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1/3 cup chopped English cucumber
1/3 cup chopped red bell pepper
1/4 cup plain fat-free Greek yogurt
1 teaspoon minced chipotle chile in adobo sauce
1/4 teaspoon kosher salt
2 ripe avocados, peeled and chopped
1/4 cup unsalted pumpkinseed kernels
8 butter lettuce leaves
4 lime wedges


Coarsely chop shrimp mixture (about 24 shrimp) from Chili-Garlic Shrimp with Coconut Rice and Snap Peas. Combine shrimp, cucumber, and bell pepper in a medium bowl. Combine yogurt, minced chipotle chile, and salt in a small bowl, stirring with a whisk. Add yogurt mixture to shrimp mixture; stir to combine. Fold in avocados. Heat a small dry skillet over medium-high heat. Add pumpkinseed kernels to pan; sauté 4 minutes or until toasted. Arrange butter lettuce leaves on a platter. Divide shrimp mixture among lettuce leaves; sprinkle evenly with toasted ­pumpkinseed kernels. Serve with lime wedges.

Created date

May 2015

Nutritional Information

Calories 251
Fat 14.6 g
Satfat 2.1 g
Monofat 8.6 g
Polyfat 2 g
Protein 17 g
Carbohydrate 16 g
Fiber 6 g
Cholesterol 119 mg
Iron 1 mg
Sodium 365 mg
Calcium 83 mg