Sometime last week I suggested to Kara that we make a Southwest-style salad. She liked the idea but threw out the idea of wraps instead of salad. We both agreed and went shopping together this past Saturday. We didn’t know how we wanted to make the wraps but figured we’d just decide as we roamed the aisles. I love it when something we come up with on a whim turns out so great.
Not only were these HEALTHY, they were sooo good too! Kara wouldn’t try them because she doesn’t like tomato, pepper, black beans or lettuce. Have I mentioned she’s really picky before? And Cliff wouldn’t try them because he doesn’t like shrimp. Crazy people!! It worked out for the best though because this left more for my Mom and me. We both loved these wraps and scarfed them down.
My Mom said that these were the best thing we’ve ever made. That was a really big statement. Thanks Mom. 
Don’t get me wrong, they were delish…but we’ve hit so many out of the park that it’s hard to choose a favorite. However, I enjoyed them enough that I’ve now made them twice in a period of 3 days. My friend Jenna came over tonight (Tuesday) and we made these lettuce wraps, drank a bottle of wine and watched some quality TV. Real Housewives of OC of course!
For those of you who, like Cliff, do not like Shrimp, these wraps would work great with grilled chicken too. It’s a delicious, quick and healthy meal and I think you’ll want to add it to your regular rotation.
Here’s what you’ll need
In a food processor, pulse cilantro, garlic, jalapeno and lime juice
Slowly pour in olive oil then season with salt and pepper to taste
Cut the shrimp into bite size pieces, then cook the shrimp
At the last minute add the frozen corn, just to heat it through
In a bowl combine corn, shrimp, pepper, tomato, beans. Mix in about 2 tablespoons of the pesto too
Assemble in a lettuce wrap, sprinkle with cheese and pesto. This is a healthy and delicious meal!
Southwest Lettuce Wraps
Ingredients
- 12 raw shrimp, peeled, deveined and cut into thirds
- 1/2 orange bell pepper, diced (or red, green or yellow)
- 1/2 can black beans, rinsed and drained
- 1 tomato, diced
- 1/2 bag frozen corn
- 1 cup crumbling cheese, such as cojita (we used queso rancherito-that’s what we found)
- 1 head Boston bibb lettuce, rinsed and leaves separated
For the Cilantro Lime Pesto:
- 1 bunch, cilantro
- 1-2 cloves garlic
- 1 jalapeno, seeds and ribs removed
- juice of 2 limes
- 1/4 cup extra virgin olive oil, or so
- salt and pepper to taste
Instructions
- Start by making the pesto. In a food processor, pulse cilantro, jalapeno, garlic and lime juice. Slowly add olive oil until you’ve reached the right consistency. Taste and season with salt and pepper as needed. Transfer to a serving bowl and set aside.
- After the Boston bibb lettuce is thoroughly rinsed lay on a plate and set aside. Crumble the Cojita cheese and place in a bowl. Both the cheese and pesto will be toppings when you assemble the wraps.
- Dice the orange bell pepper and tomato about the same size. In a large bowl, add black beans, orange bell pepper and tomato. Set aside.
- In a large skillet cook the shrimp until pink. Be careful to not overcook the shrimp. In the last minute or so of cooking, add the frozen corn, just to heat it through. When cooked through, add the shrimp and corn to the bowl with the peppers, tomato and beans. Toss together. Add about 3 tablespoons of the pesto and mix carefully to combine.
- Assemble the wraps by spooning about 2-3 tablespoons of the shrimp mixture onto a lettuce leaf. Top with a drizzle of pesto and a sprinkling of cheese.
