Chicken Shrimp Lettuce Wraps

Chicken Shrimp Lettuce Wraps

These flavorful lettuce wraps are a healthy and fun way to enjoy a protein-packed meal.

Ingredients:

• For the filling:

  • 1 tablespoon avocado or olive oil
  • 1 yellow or white onion, chopped
  • 3 garlic cloves, minced
  • 1-inch knob fresh ginger, minced (optional)
  • 1 pound ground chicken
  • ½ pound shrimp, peeled and deveined
  • 1 large carrot, shredded
  • 1 red bell pepper, diced (optional)
  • 1 cup chopped mushrooms (optional)
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste

• For the wraps:

  • 1 head romaine lettuce, leaves separated and washed
  • Optional toppings: chopped fresh cilantro, sliced green onions, chopped peanuts or cashews

• For the peanut sauce (optional):

  • ¼ cup creamy peanut butter
  • 2 tablespoons soy sauce (or low-sodium tamari)
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sriracha (or chili garlic sauce)
  • 1 tablespoon hot water

Cooking Guide:

1. Prepare the filling: Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and ginger (if using) and cook for another minute.
2. Brown the chicken: Add ground chicken to the pan and crumble it with a spoon as it cooks, breaking it up into small pieces. Season with cumin, chili powder, paprika (if using), salt, and pepper. Cook for 5-7 minutes, or until chicken is cooked through.
3. Cook the shrimp (optional): If using shrimp, remove the chicken from the pan to a plate and set aside. Add shrimp to the pan and cook for 2-3 minutes per side, or until pink and opaque. Return chicken to the pan with the shrimp.
4. Add vegetables: Stir in shredded carrots, bell pepper (if using), and mushrooms (if using). Cook for another 2-3 minutes, or until vegetables are softened slightly.
5. Make the peanut sauce (optional): In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and hot water until smooth. You can adjust the consistency with more water if needed.
6. Assemble the wraps: Wash and separate romaine lettuce leaves. Fill each leaf with a spoonful of the chicken-shrimp mixture, and top with desired toppings like cilantro, green onions, and chopped peanuts. Drizzle with peanut sauce if using.

Tips:

• Prep ahead: You can chop the vegetables and cook the ground chicken in advance to save time on weeknights.
• Spice it up!: Add a pinch of red pepper flakes to the filling for a little extra heat.
• Lettuce options: Butter lettuce leaves can be used instead of romaine for a softer wrap.
• Protein variations: Substitute ground turkey or shredded cooked chicken for the ground chicken.
• Sauce alternatives: For a lighter option, use a low-fat yogurt or tahini sauce instead of peanut sauce.