Shrimp Cobb Salad Wrap
Prep Time
Serves
Cooking Mode
12 oz frozen, cooked, shelled white Pacific shrimp (31/40 ct), thawed
2 tbsp mayonnaise
1 tbsp grainy mustard
¼ tsp salt
4 iceberg lettuce leaves
4 whole wheat tortilla wraps (10-inch)
2 hardboiled eggs, diced
1 avocado, pitted, peeled and diced
½ cup corn, fresh or frozen, thawed if frozen
⅓ cup finely crumbled feta cheese
12 oz frozen, cooked, shelled white Pacific shrimp (31/40 ct), thawed
2 tbsp mayonnaise
1 tbsp grainy mustard
¼ tsp salt
4 iceberg lettuce leaves
4 whole wheat tortilla wraps (10-inch)
2 hardboiled eggs, diced
1 avocado, pitted, peeled and diced
½ cup corn, fresh or frozen, thawed if frozen
⅓ cup finely crumbled feta cheese
Directions
1Mix shrimp with mayonnaise, mustard and salt to coat.
2Place a lettuce leaf on each tortilla. Divide shrimp mixture evenly among lettuce leaves. Sprinkle with the egg, avocado, corn and crumbled feta.
3Firmly 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.
Disclaimer
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Personal Note
Personal Note
