If you don’t use all of the shrimp mixture in this recipe, you can also enjoy it cold on a lettuce wrap for lunch the next day.
Prep Time: 15 minutes
Serving Size: 1 wrap
1 teaspoon sesame oil
1 orange or red bell pepper, seeded and small dice
1 small onion, small dice
1 pound deveined shrimp, peeled
1 tablespoon reduced sodium soy sauce
1 tablespoon Splenda Brown Sugar Blend
1 teaspoon Thai-style chili garlic paste
1 teaspoon grated ginger
1 clove garlic, minced
1 small lime, zested and juiced
¼ cup reduced sodium fat free chicken broth
1 tablespoon peanut butter
1 tablespoon chopped chives
7 Boston lettuce leaves
½ avocado, diced
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