Shrimp Salad Wrap Recipe
with Sliced Boiled Egg, Lettuce & Tomato
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Ingredients
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Shrimp Salad
Wrap Assembly
Method
Shrimp Salad
- 1
Prep shrimp
If shrimp are frozen, thaw in cold water and pat dry. Chop larger shrimp into 1/2-inch pieces; leave small/medium shrimp whole. Measure out 1 cup total.
- 2
Mix dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard and lemon juice until smooth.
- 3
Combine salad
Add chopped or whole shrimp, diced celery, minced red onion and chopped dill to the dressing. Stir gently to coat.
- 4
Wrap Assembly
- 5
Prepare eggs
If eggs are not already boiled: place eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil over medium heat. When water boils, remove from heat and cover; let sit 9–11 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and slice each egg into 6–8 thin slices.
- 6
Prepare tomatoes and greens
Slice the tomato thinly. Lightly toss tomato slices with olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Rinse and pat dry lettuce leaves (and extra greens) to remove excess moisture.
- 7
- 8
Assemble wraps
Lay a warmed tortilla flat. Place 2 lettuce leaves down the center, leaving 1–1.5 inches of border. Spoon about 1/2 cup of shrimp salad onto the lettuce. Arrange 3–4 slices of boiled egg and 3–4 tomato slices on top. Add a small handful (about 1/4 cup) of extra greens if using.
- 9
Fold and serve
Fold the bottom edge up over the filling, then fold the sides in and roll tightly into a wrap. If desired, secure with toothpicks and cut in half on a diagonal. Serve immediately or wrap tightly in plastic wrap and refrigerate up to 24 hours.