Seafood Lettuce Rolls

  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Servings: 15
  • About This Recipe

    “Delicious first course or luncheon dish. Serve with Coriander Dippin Sauce, Coriander Dippin Sauce in ‘zaar. from The Lighthearted cookbook by Anne Lindsay”


  • 1head boston lettuce or 1headlettuce
  • 1 (7 1/2 ounce) cans salmon
  • 1 dried red chili peppers or 1fresh hot pepper
  • 1/2 cuplow-fat plain yogurt
  • 1cupsmall shrimp
  • 2cupsalfalfa sprouts
  • fresh cilantro leaves(optional)
  • Directions

  • Cut large lettuce leaves in half down centre vein.
  • In bowl, flake salmon along with juices and well mashed bones.
  • Split chili pepper in half lengthwise, discard seeds and vein, finely chop and mix into yogurt.
  • On narrow end of each lettuce piece, place 1 tablespoon flaked salmon, top with 1 or 2 shrimp, then approximately 2 tablespoons alfalfa sprouts, dollop of yogurt and 1 or 2 cilantro leaves, if using.
  • Roll into cylinder shape.
  • Reviews

  • “Yummy rolls!! I used 1/4c fat-free yogurt and 1/4c fat-free sour cream, and added some cumin as well .. I also made the coriander sauce, as suggested .. this was really good .. thanks!!”

  • “My husband is on a low sodium, low sugar, no sugar diet. I am trying to get him to eat his greens! This might do it he loves seafood!”

  • “Made as described.Would add more seasoning, but it’s a good healthy snack/or meal.Perhaps next time I’d add some rice to make it a more hearty wrap.Or sautee the shrimp in some cumin or other spices before adding to wrap.”