Shrimp Cobb Salad Wrap
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 25 mins
- 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.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 wrap):
- Calories:
- 480
- Fat:
- 22 g
- Saturated Fat:
- 5 g
- Carbs:
- 37 g
- Fibre:
- 5 g
- Sugar:
- 2 g
- Cholesterol:
- 280 mg
- Protein:
- 34 g
- Sodium:
- 730 mg