Best 3 Cats Chicken And Shrimp Lettuce Wraps Recipes

Indulge in a culinary journey with our enticing Cats Chicken and Shrimp Lettuce Wraps, a symphony of flavors and textures that will tantalize your taste buds. This dish presents a delightful fusion of Asian-inspired ingredients, wrapped in crisp lettuce leaves for a refreshing and satisfying meal.

Chicken and shrimp, marinated in a blend of savory sauces and spices, take center stage in these lettuce wraps. Perfectly cooked, they offer a tender and juicy bite, complemented by the crunch of fresh vegetables and the nutty flavor of toasted cashews. A drizzle of tangy sauce, made with lime juice, honey, and ginger, adds a burst of brightness, while a sprinkle of chopped cilantro provides a refreshing finish.

Accompanying the main recipe are variations that cater to diverse dietary preferences and culinary curiosities. For those seeking a vegetarian option, the Tofu Lettuce Wraps offer a protein-packed alternative, featuring marinated tofu that absorbs the aromatic flavors of the sauce. If you prefer beef, the Ground Beef Lettuce Wraps are a hearty choice, with ground beef seasoned to perfection and cooked until beautifully browned.

Take your taste buds on an adventure with our Portobello Mushroom Lettuce Wraps, where grilled portobello mushrooms replace meat, delivering a meaty texture and earthy flavor. And for a unique twist, try the Sweet Potato and Black Bean Lettuce Wraps, a vegan delight that combines roasted sweet potatoes, black beans, and a flavorful sauce. Each variation promises a distinct culinary experience, ensuring there's something for everyone to savor.

Let's cook with our recipes!

CHICKEN AND SHRIMP LETTUCE WRAPS RECIPE - (3.4/5)

Chicken and Shrimp Lettuce Wraps Recipe - (3.4/5) image

Provided by Golfwidow7

Number Of Ingredients 11

Ingredients

1 tbsp. reduced-sodium/lite soy sauce
1 tsp. granulated sugar
1 tsp. chopped garlic
1/2 tsp. ground ginger
1 cup chopped shiitake mushrooms
3 oz. cooked and chopped skinless chicken breast
3 oz. chopped ready-to-eat shrimp
1/2 cup canned sliced water chestnuts, drained and chopped
1/2 tsp. sesame oil
1/4 cup chopped scallions
5 medium iceberg lettuce leaves

Steps:

In a medium bowl, thoroughly mix soy sauce, sugar, garlic, and ginger. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. Add chicken, shrimp, water chestnuts, and sauce mixture. Cook and stir until mixture is hot, about 2 minutes. Remove from heat, and stir in sesame oil and scallions. Let cool slightly, and then distribute among lettuce leaves!

CAT'S CHICKEN AND SHRIMP LETTUCE WRAPS

Cat's Chicken and Shrimp Lettuce Wraps image

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!

Provided by Cat from Charlotte

Categories Chicken Breast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 boneless chicken breasts, cooked
5 ounces shrimp, cooked
1/4 cup scallion
1 head iceberg lettuce
2 tablespoons soy sauce
1 1/4 tablespoons brown sugar
1 teaspoon rice wine vinegar
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

Steps:

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!

SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING

Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing image

This recipe requires no cooking and is served cold, so it makes a perfect picnic in the hot summer months as well!

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp, from the seafood counter in market
1 rotisserie chicken, available in many markets
4 heaping tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste, optional (But it tastes better with it in. If you think you don't like anchovies, try them in this sauce. They just taste salty and yummy!)
1/2 cup grated Parmigiano-Reggiano, a few handfuls
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil, pour to the count of 4

Steps:

Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
Place lettuce on a serving platter or pack in large plastic bag or container to travel.
To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

Tips:

For a healthier version, use low-sodium soy sauce or tamari and reduce the amount of oil used for cooking.
To save time, use pre-cooked chicken and shrimp.
If you don't have lettuce leaves, you can use cabbage or collard greens instead.
Feel free to add other vegetables to the wraps, such as shredded carrots, bell peppers, or cucumbers.
For a spicy kick, add a pinch of red pepper flakes or Sriracha sauce to the filling.
Serve the wraps with a dipping sauce, such as sweet and sour sauce or hoisin sauce.

Conclusion:

These lettuce wraps are a delicious and healthy way to enjoy a meal. They are perfect for a light lunch or dinner, and they can be easily customized to your liking. Plus, they are a great way to use up leftover chicken and shrimp. So next time you're looking for a quick and easy meal, give these lettuce wraps a try!