Cat's Chicken and Shrimp Lettuce Wraps
"A low-calorie version of the kinds of lettuce wraps you might get at PF Changs. I modified several lettuce wrap recipes to use lower calorie ingredients and ended up with something we really enjoyed. We hope you enjoy it too!"
photo by lazyme
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
-
Wrap Filling
- 2 boneless chicken breasts, cooked
- 5 ounces shrimp, cooked
- 1⁄4 cup scallion
- 1 head iceberg lettuce
-
Stir Fry Sauce
- 2 tablespoons soy sauce
- 1 1⁄4 tablespoons brown sugar
- 1 teaspoon rice wine vinegar
-
Sauce for Pouring Over Wraps
- 1⁄4 cup Splenda granular
- 1⁄2 cup water
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 2 tablespoons soy sauce
directions
- PREPARE STIR FRY SAUCE (May be done several days ahead): Mix together brown sugar, 2T soy sauce and rice wine vinegar.
- PREPARE WRAP SAUCE (May be done several days ahead) Mix together Splenda, water, rice wine vinegar, ketchup, lemon juice and soy sauce. Put aside in a bowl to chill and let flavors blend
- Dice chicken breasts and sautee' in Pam in a non-stick skillet.
- Remove chicken from skillet. Using a knife or a food processor, chop or process both the chicken and shrimp VERY finely. (I really like the rough, crumbly texture you get when you use the food processor on pulse.)
- Return shrimp and chicken to pan. Add stir fry sauce. Let simmer for a few minutes for flavors to blend. Add scallions.
- Slice off root of lettuce head. Pull your lettuce cups off the outside of the head of lettuce. (Chop up remaining lettuce to use in salads.)
- Serve the meat in a bowl, with the lettuce cups on the side. To eat, spoon the mixture using a slotted spoon into the cup of lettuce and pour some of the special sauce over the mixture. Fold up the lettuce up like a tortilla and eat over a bowl.
- Serve with some rice to absorb the tasty sauces!
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Reviews
-
This was very good. I followed the recipe as written and would not change a thing. It was a fun addition to an Asian meal.
RECIPE SUBMITTED BY
My husband is the true chef in the household, but I love to dabble and try recipes myself. While Jay prefers to cook full-on main courses, I like to fix sides and appetizers the best. I also like taking photos of the food when I'm done, and seeing if I can get them looking even close to professional.
My husband tells me that my problem is that I almost never fix a recipe the way it was written. I'm always, ALWAYS, trying to "improve" upon it. Sometimes it works. Many times it doesn't.
I'm a technology manager. It's a job that can drain your soul, but I work for a fantastic team and I love the people I work with. I also enjoy photography, writing and gardening.
