Shrimp salad Flatout wrap
2
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Make a quick no-cook dinner for yourself in just 10 minutes with this easy and satisfying shrimp salad wrap. The shrimp salad features the zing of dijon, the crunch of celery and the herby tang of fresh dill. The clean flavors are enhanced by crisp--yet-tender Boston lettuce leaves inside. The Flatout flatbread wraps make this a super portable dish, ideal for picnics or taking for lunch. Make a few and cut them into small rounds for a fast and flavorful party app. Make this a chicken salad by using cubed chicken breast in place of the shrimp.
Ingredients
Flatbread
1 item(s)
Cooked frozen shrimp
6 oz, Chopped
Fat free mayonnaise
1 Tbsp
Red wine vinegar
2 tsp
Dijon mustard
½ tsp
Celery
¼ cup(s), chopped, finely chopped
Red onion
2 Tbsp, chopped, chopped
Dill
1 Tbsp, chopped
Boston lettuce
3 leaf/leaves
Ground red pepper
⅛ tsp
Black pepper
⅛ tsp
Paprika
⅛ tsp
Plain fat free Greek yogurt
2 Tbsp
Instructions
1
To make the shrimp salad, combine the shrimp, yogurt, mayonnaise, dill, vinegar, celery, onion, seasoning, and mustard together until well blended, then season with salt and pepper if desired.
2
Arrange some lettuce leaves on one side of flatbread, then top with the shrimp salad before rolling up, beginning at the rounded end of the flatbread.
3
Cut in half and enjoy!
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