Tarragon Shrimp Salad Wraps
|Peeled deveined medium shrimp||1 Pound|
|Freshly ground pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||1 Teaspoon|
|Red onion||1⁄2 Small, chopped|
|Red bell pepper||1⁄2 Small, chopped|
|Celery stalks||1 , chopped|
|Reduced fat mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Boston lettuce leaves||4|
|8 inch fat free flour tortillas||4|
1 Sprinkle the shrimp with the salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, just until opaque in the center, about 5 minutes. Transfer the shrimp to a bowl and let cool 5 minutes. Add the red onion, bell pepper, celery, mayonnaise, tarragon, and lemon juice; mix well.
2 Arrange 1 lettuce leaf and one-quarter of the shrimp mixture on each tortilla. Fold the sides over and roll up to enclose the filling. Cut the rolls in half on a slight diagonal and serve at once.