Best Seafood Salad Wrap Sandwiches Recipes

SHRIMP LETTUCE WRAPS W/ SWEET CHILI MAYO

Steps:

• Add the cabbage mixture, cilantro, lime juice, rice vinegar, sesame oil and red onion to a bowl and mix to combine. Set to the side.
• To prepare the shrimp, pat dry. Season with salt and pepper. Add the cornstarch to the bowl of shrimp. Stir to coat.
• Add vegetable oil to a skillet over medium high heat. Cook the shrimp on each side for about 3-4 minute or until it turns pink. DO NOT move the shrimp around or it won't crisp up. To the bowl with the cabbage mixture, add the sweet chili sauce and the mayonnaise. Mix to combine.
• Drain shrimp on paper towel then toss the shrimp into the bowl with the cabbage mixture. Season with a bit of salt and pepper. Spoon some of the shrimp mixture to the center of the lettuce leaf. Garnish with cilantro if you like and serve.

SEAFOOD SALAD WRAP SANDWICHES

Steps:

• In a large bowl, combine lettuce, shrimp and crab meat, mayonnaise, salt and pepper.
• On each wrap lay down cheese slices.
• Load on salad.
• Wrap and serve immediately.

SHRIMP LETTUCE WRAPS RECIPE

Steps:

• Make the tahini green goddess dressing according to this recipe.
• Prepare and slice the vegetables and set them aside.
• Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
• Heat 1 tablespoon extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 2 to 3 minutes or until just pink and no longer grey. Immediately squeeze the lemon all over the shrimp.
• Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you're using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.
• Serve the lettuce wraps with a bit more of the green goddess dressing on the side.

SEAFOOD SALAD SANDWICHES

Steps:

• Mix all ingredients except buns.
• Fill buns with seafood mixture. Tuna Salad Filling: Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice. Chicken Salad Filling: Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood.

CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT

Steps:

• In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
• Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
• Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
• Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
• Shred the lettuce and set aside.
• PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
• LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
• PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
• CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
• Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).

SESAME-LIME SHRIMP SALAD WITH LETTUCE WRAPS

Steps:

• Mix the honey, soy, lime juice and oils in a medium bowl. Add cucumbers and shrimp and toss to coat. Season the salad with salt and garnish with sesame seeds. Serve shrimp with lettuce, to wrap and crunch on spoonfuls of salad.

THE BEST SEAFOOD SALAD SANDWICHES

Steps:

• In a medium-large sized bowl, roughly break up the crabmeat into small pieces (but not TOO small -- don't "pulverize" it, LOL).
• Add shrimp, scallions and celery and toss gently.
• Add mayo, dill, horseradish, salt and pepper.
• Mix well, but gently, and chill at least 3-4 hours, or overnight.
• Serve on soft, flakey rolls/bread/buns/croissants and ENJOY!