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
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.
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.