Shrimp Cobb Salad Wrap

  • Prep Time 15 min
  • Total Time 25
  • Serves: 4

Ingredients

  • 12 oz frozen, cooked, shelled white Pacific shrimp (31/40 ct), thawed 340 g
  • 2 tbsp mayonnaise 30 mL
  • 1 tbsp grainy mustard 15 mL
  • ¼ tsp salt 1 mL
  • 4 iceberg lettuce leaves
  • 4 whole wheat tortilla wraps (10-inch)
  • 2 hardboiled eggs, diced
  • 1 avocado, pitted, peeled and diced
  • 1/2 cup corn, fresh or frozen, thawed if frozen 125 mL
  • 1/3 cup finely crumbled feta cheese 75 mL

Directions

  • Step 1

    Mix shrimp with mayonnaise, mustard and salt to coat.

  • Step 2

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

  • Step 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.

Nutrition Facts

  • Nutrition Description Per serving (1 wrap):
  • Calories 480
  • Fat 22 g
  • Saturated Fat 5 g
  • Carbs 37 g
  • Sugar 2 g
  • Protein 34 g
  • Cholesterol 280 mg
  • Fibre 5 g
  • Sodium 730 mg