Healthy Recipes: Papaya, Mango and Shrimp Lettuce Wraps.

This recipe is filling, delicious, and GLUTEN FREE!!! It is super easy to make and is a perfect summertime lunch or dinner meal.







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Here is what you will need:

• One green papaya (peel the papaya and slice it into matchstick strips)
• One slightly firm mango (peel the mango and slice into Matchstick slices)
• One small cucumber (thinly sliced)
• 1/2 package of Annie Chin's Maifun's Rice Noodles (cook, drain, and rinse as directions state for salad usage).
• 1 cup of small to medium sized shrimp. Make sure the shrimp are cleaned, deveined, and cooked (recipe says prawns, but shrimp is the same thing).
• 1 head of rinsed lettuce (separate leaves)
• 5 to 6 TBSP of peanut butter (recipe says to use Thai Peanut Sauce, but we improvised)
• 2 TBSP of fresh cilantro

 Directions:

• Mix papaya, mango, cucumber, cooked noodles and shrimp in a bowl.
• Add peanut butter to above mixture and toss.
• Arrange lettuce leaves on a plate and divide noodle mix among the leaves.
• Garnish with the cilantro (if you wish).
• Wrap the lettuce leaves and eat!

The lettuce does have a hard time staying in a 'wrap' position, you might need to use a toothpick to hold it in place if you're making this for family or guests. I ended up just getting a fork and eating it like it was a noodle salad. Using peanut butter instead of the Thai Peanut Sauce gave it more of a hearty texture and made me full after eating just a little bit of it. I do recommend that you pick up gluten free Thai peanut sauce. Annie Chun doesn't make gluten free sauce, but San-J does! Thai peanut sauce will definitely add some spice and flavor to the dish.

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