Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Christine Burns Rudalevige
Recipe by Cooking Light July 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 wraps)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

251 calories; fat 14.6g; saturated fat 2.1g; mono fat 8.6g; poly fat 2g; protein 17g; carbohydrates 16g; fiber 6g; cholesterol 119mg; iron 1mg; sodium 365mg; calcium 83mg.
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