Lemon and Garlic Shrimp Salad Wrap

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2 servings

Ingredients

• 2 garlic cloves, minced
• 3 tablespoons olive oil, divided
• 2 tablespoon lemon juice, divided
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• ½ pound large shrimp, peeled and deveined
• 1 tablespoon Dijon mustard
• 2 Tumaro’s 8" Whole Wheat Carb Wise Wraps
• 1 cup lettuce mix
• ½ red onion, thinly sliced
• ½ cucumber, finely chopped
• 1 cup cherry tomatoes, halved

Directions

1. In a large bowl, stir together garlic, 1 tablespoon oil, 1 tablespoon lemon juice, salt, and pepper. Add shrimp and toss. 
2. Heat a grill pan or large skillet over medium-high heat. Add shrimp and sear, turning once, until shrimp turns pink and is cooked through, 2-3 minutes.
3. In a small bowl, whisk together remaining 2 tablespoons olive oil, remaining 1 tablespoon lemon juice, and Dijon mustard. Add salt and pepper to taste.
4. When cool enough to handle, roughly chop shrimp.
5. In a medium bowl, toss lettuce mix with 2 tablespoons dressing.
6. To serve, lay wraps on work surface. Lay down a bed of lettuce mix. Top with shrimp, red onion, cucumber, and cherry tomatoes. Drizzle with more dressing if desired and roll up.