Lemon-Basil Shrimp Salad Lettuce Wraps
- Shellfish
- Milk
- Eggs
These lettuce wraps make a perfect light meal for that satisfied-but-not-stuffed feeling. You’ll toss tender, garlicky chicken with creamy lemon-basil dressing and juicy diced tomato, load it all into crisp baby lettuce leaves, then shower with nutty Parmesan cheese and a squeeze of fresh lemon juice. Serve it up in a quick 20 minutes!
Ingredients
1 unit
Baby Lettuce
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
¼ teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Transfer chicken to a medium bowl (large bowl for 4 servings) and set aside to cool slightly.
Wash and dry produce.
Trim and discard root end from lettuce; separate leaves. Thinly slice 1-2 small center leaves until you have ⅓ cup shredded lettuce (⅔ cup for 4 servings). Dice tomato into ½-inch pieces. Zest and quarter lemon.
To bowl with chicken, add ¼ tsp garlic powder (½ tsp for 4 servings). (Be sure to measure the garlic powder; we sent more!) Stir until thoroughly combined.
Add shredded lettuce, tomato, mayonnaise, basil paste, juice from one lemon wedge (two wedges for 4), and as much lemon zest as you like. Stir until thoroughly combined. Taste and season with salt and pepper if desired.
Divide lettuce leaves between plates; fill with chicken salad. Sprinkle with Parmesan. Serve with any remaining lemon wedges on the side.
