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Tarragon Shrimp Salad Wraps

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  Peeled deveined medium shrimp 1 Pound
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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Tarragon Shrimp Salad Wraps Recipe