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Tender-crisp Boston lettuce makes the perfect low-calorie stand-in for traditional wraps in this healthy, gluten-free recipe. If you can't find Boston lettuce, other types of greens, such as kale, cabbage or iceberg lettuce, will work too.

Source: EatingWell Magazine, March/April 2016




Ingredient Checklist


Instructions Checklist
  • Wash and dry lettuce leaves well.

  • Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, season with salt and cook, stirring often, until just cooked through, 4 to 6 minutes.

  • Meanwhile, whisk yogurt, vinegar and curry powder in a small bowl.

  • Remove the pan from the heat, add the sauce mixture and stir to combine. Serve in the lettuce leaves, topped with bell pepper, snow peas and basil.

Nutrition Facts

2 wraps
156 calories; protein 22g; carbohydrates 3.8g; dietary fiber 1.4g; sugars 2.2g; fat 6.1g; saturated fat 1.8g; cholesterol 162mg; vitamin a iu 1330.2IU; vitamin c 35.6mg; folate 28.1mcg; calcium 100.4mg; iron 1.3mg; magnesium 46.1mg; potassium 386.5mg; sodium 270.5mg.

1/2 vegetable, 2 lean meat, 1/2 fat