With the onset of warmer weather, I'm all about 'lighter' meals, especially one I can munch on while doing almost any other task, be it reading, writing, driving,(oops, not so safe, say the 'driving police', lol) or taking a walk.
Wraps are my new favorite, and I'm finding some delicious recipes!
For those who may not know, 'wraps' are almost any combination of ingredients, hot or cold, conveniently wrapped in a (flavored or plain) flour tortilla.
Below, I'd like to share one of the tastiest wraps I've made to date:
Shrimp Caesar Salad Wrap
(makes 2 wraps)
1 Tbl plus 2 tsp Dijon mustard
1 Tbl lime juice
1 Tbl lemon juice
1 Tbl concentrated orange juice
1 tsp Worcestershire sauce
1/2 tsp minced garlic
3 Tbl olive oil, plus 1 tsp for brushing shrimp
1/4 cup grated Parmesan cheese (I prefer Parmigiano-Reggiano)
1/2 lb large shrimp, peeled and deveined
Fresh ground black pepper
2 and 1/2 cups chopped Romaine lettuce, firmly packed
1/4 cup croutons
Two 10 or 11 inch flour tortillas (plain, whole wheat, or sun-dried tomato are good choices)
Combine mustard, citrus juices, Worcestershire, garlic, and 1/2 tsp kosher salt in a medium bowl. Gradually whisk in 3 Tbl olive oil. Stir in cheese, set aside.
Brush shrimp with remaining olive oil, and season with 1/4 tsp kosher salt and 1/4 tsp pepper. Place under broiler, and cook until firm and orange colored, about 2 minutes, turning once. Remove from heat and cut into quarters.
Toss together the shrimp, romaine lettuce, and croutons in large bowl. Add the mustard mixture and toss to coat evenly. Season to taste with salt and pepper. Divide mixture evenly between the 2 tortillas and wrap.
Place filling vertically along center of tortilla, to within 1 inch of bottom edge of tortilla. Fold bottom upwards to beginning on filling line, then roll tortilla from the sides, working from left to right. Leave top open, to showcase filling.
Substitutions: You may substitute chopped grilled chicken for the shrimp in this recipe.