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Chicken and Shrimp Lettuce Wraps


Serving Size: entire recipe
Calories: 316
Fat: 5g
Sodium: 925mg
Carbs: 21.5g
Fiber: 3.5g
Sugars: 8g
Protein: 46g

PointsPlus® value 8*

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Rate this recipe 3.4/5 (5 Votes)


  • 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


Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

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!

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