Lemon and Garlic Shrimp Salad Wrap

Fresh shrimp salad wrap with lettuce and vegetables

Serving Size:

2

Ingredients

  • 2 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 2 tablespoon lemon juice, divided
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ½ pound large shrimp, peeled and deveined
  • 1 tablespoon Dijon mustard
  • 2 Tumaro’s 8″ Whole Wheat Carb Wise Wraps
  • 1 cup lettuce mix
  • ½ red onion, thinly sliced
  • ½ cucumber, finely chopped
  • 1 cup cherry tomatoes, halved

Directions

  1. In a large bowl, stir together garlic, 1 tablespoon oil, 1 tablespoon lemon juice, salt, and pepper. Add shrimp and toss.
  2. Heat a grill pan or large skillet over medium-high heat. Add shrimp and sear, turning once, until shrimp turns pink and is cooked through, 2-3 minutes.
  3. In a small bowl, whisk together remaining 2 tablespoons olive oil, remaining 1 tablespoon lemon juice, and Dijon mustard. Add salt and pepper to taste.
  4. When cool enough to handle, roughly chop shrimp.
  5. In a medium bowl, toss lettuce mix with 2 tablespoons dressing.
  6. To serve, lay wraps on work surface. Lay down a bed of lettuce mix. Top with shrimp, red onion, cucumber, and cherry tomatoes. Drizzle with more dressing if desired and roll up.