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Chipotle Shrimp Lettuce Wraps

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 2 wraps)

Ingredients

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.