These Chicken and Shrimp Lettuce Wraps are a fun way to enjoy a tasty meal! Crunchy lettuce leaves hold a yummy mix of chicken, shrimp, and bright veggies.
They’re so light and fresh, perfect for a quick lunch or snack. I love filling my wraps to the brim—just be careful not to overstuff and make a mess! 😂
Key Ingredients & Substitutions
Ground Chicken: This is a great protein base for the wraps. If you’re looking for a leaner option, you can use ground turkey instead. For a vegetarian option, try crumbled tofu or tempeh.
Shrimp: Fresh shrimp add a lovely texture, but frozen shrimp work just as well. If you want a shellfish-free dish, consider using diced cooked chicken or mushrooms instead.
Lettuce: Butter lettuce is nice and flexible, perfect for wraps, but romaine or iceberg also work. If you’re aiming for low-carb, use collard greens or even thinly sliced cabbage.
Water Chestnuts: These add crunch, but if you can’t find them, you can use diced bell peppers or carrots for a similar texture.
Sauces: Soy sauce is essential for flavor, but low-sodium versions are available for a healthier alternative. For gluten-free, use tamari. Hoisin sauce can be swapped with teriyaki sauce or homemade sweet soy sauce if preferred.
How Do I Get the Shrimp Perfectly Cooked?
Cooking shrimp can be tricky, so here’s how to get them just right. First, make sure your skillet is hot before adding the shrimp. This will help them cook quickly and evenly without getting rubbery.
- Cook shrimp for about 2-3 minutes on each side. Watch for that bright pink color to indicate they’re done.
- Don’t overcrowd the pan; this ensures proper cooking. If needed, cook in batches.
- Remove shrimp when they’re opaque and firm; they’ll continue to cook slightly even after you take them off the heat.
With these tips, your shrimp will always be delicious and tender!
Chicken + Shrimp Lettuce Wraps
Ingredients You’ll Need:
- Protein:
- 1/2 lb ground chicken
- 1/2 lb shrimp, peeled and deveined
- Base:
- 1 head of butter lettuce or romaine lettuce, leaves separated
- Flavoring and Cooking:
- 2 tablespoons olive oil or sesame oil, divided
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup water chestnuts, finely chopped (optional for crunch)
- Sauces:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- Spices:
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili paste or chili flakes (adjust to taste)
- Salt and pepper, to taste
- Garnish:
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds (optional)
Estimated Time:
This recipe will take about 20-25 minutes from start to finish! Around 10 minutes for prep and about 15 minutes for cooking. It’s a quick and delightful meal for any day!
Step-by-Step Instructions:
1. Prepare the Lettuce:
Start by rinsing the lettuce leaves carefully under cold water. Gently pat them dry with a paper towel, and set them aside to use as your wrap base later.
2. Cook the Chicken:
In a skillet, heat 1 tablespoon of olive or sesame oil over medium-high heat. Add the ground chicken and cook until it’s browned and cooked all the way through. While cooking, use a spatula to break the chicken apart into small pieces. Once done, remove the chicken from the pan and set it aside.
3. Sauté the Aromatics:
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic, chopped onion, and grated ginger. Sauté these ingredients for about 2 minutes until everything smells amazing and the onion softens.
4. Add the Crunch:
If you’re using water chestnuts, add them to the skillet now and stir to mix everything together. Their crunchiness adds a nice texture to your wraps!
5. Cook the Shrimp:
Now it’s shrimp time! Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on one side, then flip them over. They are ready when they turn pink and opaque. Once done, remove the shrimp from the skillet and place them on a plate.
6. Combine Everything:
Return the cooked chicken back to the skillet. Pour in the soy sauce, hoisin sauce, and chili paste (or flakes) and mix everything well. Let this cook together for an extra 2-3 minutes to let the flavors really blend. Don’t forget to season with salt and pepper to taste!
7. Assemble Your Wraps:
Grab your prepared lettuce leaves and spoon a portion of the chicken mixture onto each leaf. Then, top with 2-3 shrimp for that extra flavor!
8. Add the Finishing Touches:
Sprinkle the wraps with sliced green onions and toasted sesame seeds if you like. These little extras make all the difference!
9. Serve and Enjoy:
Serve your Chicken + Shrimp Lettuce Wraps immediately. Let everyone fold their own wraps and enjoy this fresh and flavorful meal!
Enjoy your fresh and flavorful Chicken + Shrimp Lettuce Wraps!
Can I Use Different Proteins for This Recipe?
Absolutely! You can substitute the ground chicken with ground turkey or even tofu for a vegetarian version. If you’d like to skip the shrimp, diced cooked chicken or mushrooms can work beautifully as well.
How Do I Store Leftovers?
If you have any leftovers, store the chicken and shrimp mixture in an airtight container in the fridge for up to 2 days. Keep the lettuce leaves separate to maintain their freshness. Reheat the protein mixture gently on the stove before serving with fresh lettuce.
Can I Make This Ahead of Time?
You can prepare the chicken and shrimp mixture in advance and store it in the fridge. Just reheat when you’re ready to serve. It’s best to assemble the wraps just before eating to keep the lettuce crisp!
What Can I Use Instead of Soy Sauce?
If you need a soy sauce substitute, try using tamari for a gluten-free option, or coconut aminos for a sweeter flavor. You can even make a simple mix with broth and a bit of miso for an alternative taste.
