Shrimp Cobb Salad Wrap

Prep Time: 15 minutes
Total Time: 25 minutes
Makes: 4

Ingredients

  1. 12 oz (340 g) frozen, cooked, shelled White Pacific shrimp (31/40 count), thawed
  2. 2 tbsp (30 mL) mayonnaise
  3. 1 tbsp (15 mL) grainy mustard
  4. 1/4 tsp (1 mL) salt
  5. 4 iceberg lettuce leaves
  6. 4 whole wheat tortilla wraps (10-inch)
  7. 2 hardboiled eggs, diced
  8. 1 avocado, pitted, peeled, diced
  9. 1/2 cup (125 mL) corn kernels, fresh or frozen, thawed if frozen
  10. 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.