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Asian Lettuce Cups

These are a great (and quick) weeknight meal -- and a nice alternative from a usually carb-laden diet. They are great on their own, or with a side of steamed white (sticky) rice, if you like a little extra side with them! It also pairs well with a garden salad topped with the ginger salad dressing found in the marinade.

Shrimp (1 cup) or Chicken (1-6 ounce breast) (your choice)
2T ginger salad dressing
2T teriyaki marinade
1t soy sauce

Mix all sauce together and toss in a zip-top baggie with your choice of chicken or shrimp (If chicken, slice into strips). Let marinade for at least two hours, or overnight. Cook shrimp/chicken until cooked through on a skillet or grill pan on your stove top.


For the wraps:
Boston Bibb lettuce
1/4 c shredded carrots
1/4 c chopped celery
1/4 c sliced mushrooms
1/2 c yellow onions (caramelized)

Wash lettuce leaved and pat dry with paper towel. To caramelize onions, saute over medium-high heat until onions begin to soften and the sugars caramelize (about 10-12 minues). Add mushrooms to the onions and sautee an additional 5 minutes until mushrooms begin to soften. Add chopped celery, carrots and cooked mushrooms and onions to the lettuce cups and top with your shrimp or chicken. Have lots of napkins on hand to enjoy these as a wrap (it is much cleaner with a fork and knife, but is it as fun?)

Makes 3 wraps
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