Tarragon Shrimp Salad Wraps Recipe
Ingredients
| Medium shrimp | 1 pound, deveined | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Extra virgin olive oil | 1 Teaspoon | |
| Red onion | 1/2 Small, chopped | |
| 1/2 small red bell pepper, seeded and chopped | ||
| Stalk celery | 1 , chopped | |
| 1/4 cup reduced-fat mayonnaise | ||
| Tarragon | 1 Tablespoon, chopped | |
| 1 teaspoon dried | ||
| Lemon juice | 2 Teaspoon | |
| Boston lettuce leaves | 4 | |
| 4 (8-inch) fat-free flour tortillas | ||
Directions
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.
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.
Chef
