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
-
Mix shrimp with mayonnaise, mustard and salt to coat.
-
Place a lettuce leaf on each tortilla. Divide shrimp mixture evenly among lettuce leaves. Sprinkle with the egg, avocado, corn and crumbled feta.
-
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.
