Tender-crisp Boston lettuce makes the perfect low-calorie stand-in for traditional wraps in this healthy, gluten-free recipe. If you can’t find Boston lettuce, other types of greens, such as kale, cabbage or iceberg lettuce, will work too.

Makes: 4 servings         Serving Size: 2 wraps each       Active Time: Total Time:


  • 8 Boston lettuce leaves
  • 1 tablespoon canola oil
  • 1 pound small peeled and deveined raw shrimp (31-40 per pound)
  • 1/4 teaspoon salt
  • 5 tablespoons full-fat plain Greek yogurt
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons curry powder
  • 1 cup julienned red bell pepper
  • 1 cup julienned snow peas
  • 1/4 cup finely chopped fresh basil


  1. Wash and dry lettuce leaves well.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, season with salt and cook, stirring often, until just cooked through, 4 to 6 minutes.
  3. Meanwhile, whisk yogurt, vinegar and curry powder in a small bowl.
  4. Remove the pan from the heat, add the sauce mixture and stir to combine. Serve in the lettuce leaves, topped with bell pepper, snow peas and basil.


Per serving: 156 calories; 6 g fat (2 g sat, 2 g mono); 162 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g total sugars; 22 g protein; 1 g fiber; 271 mg sodium; 387 mg potassium.

Nutrition Bonus: Vitamin C 59%, Vitamin A 27%

Carbohydrate Servings: 0

Exchanges: 1/2 vegetable, 2 lean meat, 1/2 fat