Shrimp Wrap with Yogurt Dressing

Ingredients

• Tortillas3 count (120 g)
• Shrimp9 medium (180 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Corn1/4 unidad (63 g)
• Avocado1/4 count (60 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Shell the corn and boil for 10-12 minutes. Once ready, remove and stop cooking process with cold water. Drain and set aside.

2. 2

   Step 2

   Peel the shrimps, remove the black line at the back and clean.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour the olive oil, spread and add the shrimps.

4. 4

   Step 4

   Add salt and pepper and stir-fry for 3-5 minutes. Remove and set aside.

5. 5

   Step 5

   Remove from heat, strain and place immediately in a bowl with cold water and ice cubes to stop cooking process. Set aside.

6. 6

   Step 6

   In the meantime, peel the avocado and cut it and the tomato into small pieces.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt with lemon juice and mustard. Add salt and pepper to taste.

8. 8

   Step 8

   Heat each side of the tortillas for 30 seconds so they are softer and easier to use.

9. 9

   Step 9

   Fill each tortilla evenly with the shrimps, avocado, tomato, corn and the yogurt dressing.

10. 10

    Step 10

    Roll up and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp Wrap with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.