Shrimp Lettuce Wraps
If you’re looking for a quick lunch, make these delicious shrimp lettuce wraps. Served cold.
- 1cuplow-fat cottage cheese
- 1cupnonfat Greek yogurt
- 4oz.bell peppersfinely chopped
- 2tsp.apple cider vinegaror substitute white wine vinegar
- 1lb.smalltail-off cooked prawns or shrimp, each cut in 3-4 pieces
- sea salt
- ground black pepper
- 4Tbsp.chopped fresh basil
- Boston or romaine lettuce leaves
If the cottage cheese is liquidy, place it in a strainer over a bowl and allow the liquid to drain off.
Mix the cottage cheese and Greek yogurt in a bowl. Add the finely chopped bell peppers, apple cider vinegar, and chopped prawns and mix well.
Season to taste with salt and pepper, then add the fresh basil and mix together.
Spoon the prawn mixture onto the lettuce leaves and serve.
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Serving: 1wrapCalories: 144.01kcalCarbohydrates: 7.39gProtein: 26.39gFat: 2.16gSaturated Fat: 0.85gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gTrans Fat: 0.01gCholesterol: 133.06mgSodium: 973.08mgPotassium: 284.45mgFiber: 1.2gSugar: 5.52gVitamin A: 3447.29IUVitamin C: 37.44mgCalcium: 143.83mgIron: 0.51mgSugar Alcohol: 0.06gNet Carbs: 6.14g