Lettuce Wraps with Chard, Shrimp, Brown Rice and a Chili Garlic Peanut Sauce

Lettuce Wrap with Chard, Shrimp and Peanut Sauce

I’m huge fan of lettuce wraps.

It’s not that I’m skipping wheat wraps these days to save calories, or because I’m sensitive to gluten. I simply love the fresh crunch those green leaves give to every bite of whatever filling I decide to drop in the middle.

Lettuce Wrap with Chard, Shrimp and Peanut Sauce

This week I had chard from my CSA in the frig, so why not use it as the green for my wrap?

Lettuce Wraps with Chard, Shrimp, Brown Rice and a Spicy Peanut Sauce

I combined a few other veggies from the bin with sweet, pink shrimp to create the filling for my lettuce wraps. Brown rice, green cabbage, celery, carrots and onions were on board, along with a can of water chestnuts from the pantry.

Shrimp Lettuce Wrap

All that was left was a spicy peanut sauce to sauce to pour over my shrimp filled lettuce wraps.

I cut the calories in this sauce by thinning it out with a tart rice vinegar and water. Turns out that was a good choice. The vinegar added balance to the sweetness in the peanut butter, and worked well with the chili garlic sauce.

Lettuce Wrap with Chard, Shrimp and Peanut Sauce

Just take care when you’re piling on your shrimp and veggies! Mr. Mike had trouble folding his up to eat, and the veggies fell out in his lap. Such a glutton he is!

But then, you can’t break the calorie bank eating a pile of veggies and shrimp, can you.


Chard Rolls with Shrimp, Brown Rice and Peanut Sauce
Shake It Up! Swap chard leaves for butter lettuce or romaine. Leftover chicken or pork is a terrific replacement for shrimp.
  • 3 cups brown rice, cooked and cooled
  • 2 cups green cabbage, finely shredded
  • ½ cup carrots, shredded
  • ½ cup celery, diced
  • ½ cup green onion , thinly sliced
  • ½ cup water chestnuts, sliced
  • 1 cup shrimp, cooked, peeled and deveined
  • 2 tablespoons low sodium soy sauce
  • ½ tablespoon sesame oil
  • 1 clove garlic, crushed
  • ½ inch ginger, finely minced
  • 2 teaspoons chili garlic sauce
  • 4 tablespoons chunky peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 4 tablespoons water
  • 4 large chard leaves, as big as you can find stemmed and torn into large quarters
  1. Combine brown rice, cabbage, carrots, celery, green onion, water chestnuts and shrimp in a bowl.
  2. In a small bowl add 2 tablespoons soy sauce, sesame oil, garlic, and ginger. Toss with rice mixture and place in the refrigerator to chill.
  3. In a small bowl add peanut butter. Place in the microwave to soften on high for 20 seconds. Add chili garlic sauce, rice vinegar, soy sauce, and water and mix until smooth.
  4. Serve with rice mixture scooped into chard leaves and topped with a teaspoon of peanut sauce.
Food energy: 98kcal
Weight Watchers PointsPlus 2
Saturated fatty acids: 0.48g
Monounsaturated fatty acids: 1.31g
Polyunsaturated fatty acids: 0.93g
Total fat: 2.72g
Calories from fat: 24
Cholesterol: 18mg
Carbohydrate, by difference: 13.86g
Total dietary fiber: 1.65g
Protein: 4.57g
Total lipid (fat): 2.98g
Water: 75.57g
Ash: 1.42g
Total sugars: 1.10g
Calcium: 29mg
Iron: 0.76mg
Magnesium: 42mg
Phosphorus: 94mg
Potassium: 191mg
Sodium: 233mg
Nutrition Information
Serving size: 16 rolls

Last updated by at .

Thank you for sharing!



    • says

      Those leaves of chard were gigantic. I wondered if they’d be too tough for a wrap, but they were really good. We’re putting our garden in too. I’m hoping Seattle has amazing summer weather again this year. :)

  1. says

    Kristi, I too enjoy delicious lettuce wraps. Your kale leave wraps look mouthwatering. I love that you have used water chestnuts in this recipe. The peanut sauce looks amazing too. An excellent recipe, Kristi.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: