Shrimp Cobb Salad Wrap

4
Easy
Lunch

Characteristics

Under 30 minutes

Nutritional Facts Per Serving

480
Calories
34 g
Protein
37 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 480
  • Lipides 22 g
    • Saturated fat  5 g
  • Cholesterol 280 mg
  • Sodium  730 mg
  • Carbs 37 g
    • fiber  5 g
    • Sugar  2 g
  • Protein 34 g

Ingredients

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

Method

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