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

iceberg lettuce leaves

whole wheat tortilla wraps (10-inch)

hardboiled eggs, diced

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

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.