Shrimp Cobb Salad Wrap

Prep time: 15min
Total time: 25min
Serves 4
12 oz
frozen, cooked, shelled White Pacific shrimp (31/40 count), thawed
340 g
2 tbsp
mayonnaise
30 mL
1 tbsp
grainy mustard
15 mL
1/4 tsp
salt
1 mL
4
iceberg lettuce leaves
4
whole wheat tortilla wraps (10-inch)
2
hardboiled eggs, diced
1
avocado, pitted, peeled, diced
1/2 cup
corn kernels, fresh or frozen, thawed if frozen
125 mL
1/3 cup
finely crumbled feta cheese
75 mL
Per serving (1 wrap):
calories
480
fat
22 g
saturated fat
5 g
carbs
37 g
sugar
2 g
protein
34 g
cholestrol
280 mg
fibre
5 g
sodium
730 mg

Directions

  1. Mix shrimp with mayonnaise, mustard and salt to coat.

  2. Place a lettuce leaf on each tortilla. Divide shrimp mixture evenly among lettuce leaves. Sprinkle with the egg, avocado, corn and crumbled feta.

  3. Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Cut wrap into 2 sections to serve.