CAESAR SALAD TO GO: SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING
This recipe requires no cooking and is served cold, so it makes a perfect low-carb on-the-go lunch, or a picnic for the park as well! Pack the dressing with an ice pack to keep it chilled out. If you think you don't like anchovies, try them in this dressing. They just taste salty and yummy!
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the bottoms off the romaine and cut the hearts in half lengthwise. Wash the lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
- Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
- To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors.
- Slice the meat up on an angle. Arrange on a plate or in a plastic container.
- Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on. Stream the EVOO into the dressing through the center of the lid. When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
- Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
- To assemble, spread some dressing onto a lettuce leaf. Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
DILLED SHRIMP AND EGG SALAD WRAPS
Steps:
- 1 . Mix all ingredients except tortillas and lettuce in medium bowl. 2 . Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half. 3 . Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.
DILLED SHRIMP AND EGG SALAD WRAPS
Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix all ingredients except tortillas and lettuce in medium bowl.
- Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
- Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.
Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 285 mg, Fiber 2 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg
DIJON SHRIMP SALAD LETTUCE WRAPS
Steps:
- Combine shrimp, salt pepper and hot sauce in a medium bowl. In a small bowl Combine dressing and dijon mustard. Add the salad dressing and scallions to the seasoned shrimp, mixing until combined. Fill lettuce leaves with salad and top with chopped tomatoes. (Make sure lettuce leaves are dry) Wrap the filled leaves and enjoy.
SHRIMP SALAD WRAPS
Try something new with this delicious Shrimp Salad Wraps recipe. Our Shrimp Salad Wraps recipe only takes 15 minutes to prep and serves 12 lucky people.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in large bowl.
- Add shrimp and eggs; mix lightly.
- Refrigerate 30 min.
- Top tortillas with lettuce and shrimp mixture; roll up.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 90 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
SHRIMP SALAD LETTUCE WRAPS
Steps:
- 1. Combine first 8 ingredients in a medium bowl, stir in shrimp. 2. Spoon about 1/3 cup shrimp mixture down center of ea. lettuce leaf. Top each wrap evenly with cucumber and radishes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love