You can substitute baby cocktail shrimp if you don’t have the larger ones. Be sure to seed the tomatoes first to avoid excess liquid. If you are serving these to guests, let them assemble these wraps themselves. Keeping some or all of the shrimp whole makes a lovely presentation. Corn kernels are a nice addition to the filling.
1. Lightly coat a nonstick skillet with vegetable spray and set over medium-high heat. Add the shrimp and grill just until no longer pink, about 3 minutes, turning halfway through. Remove from the heat and let cool slightly. Dice the shrimp and place in a large mixing bowl.
2. Add the tomatoes, avocado, cilantro, red onion, feta, olive oil, lemon juice, garlic, jalapeño, salt and pepper.
3. Place 1 lettuce leaf on each of the 4 tortillas and divide the shrimp mixture evenly among the tortillas, spreading it to about 1/4 inch from the edges. Fold in the sides of the tortillas and roll up. Cut each in half and serve.
6 oz raw shrimp, peeled and deveined
1 1/2 cups chopped plum tomatoes
1/2 cup chopped avocado
1/4 cup chopped cilantro
2 Tbsp finely chopped red onion
1/3 cup crumbled light feta cheese (about 1 1/2 oz)
1 Tbsp olive oil
2 Tbsp lemon juice
1 tsp finely chopped garlic
1 tsp finely chopped jalapeño pepper (or 1 tsp hot chili sauce)
pinch of salt and pepper
4 large whole lettuce leaves
4 large whole wheat flour tortillas
Nutritional Analysis per Serving (1/2 wrap)
Protein 7 g
Fat 4.3 g
Saturated Fat 0.9 g
Carbohydrates 13 g
Cholesterol 33 mg
Sodium 233 mg
Fiber 2.2 g
Prep Time: 15 minutes
Cook Time: n/a
Make Ahead: Prepare early in the day and refrigerate.
Nutrition Watch: Red onion is a very good source of vitamin C, which is great for promoting a healthy immune system.