Share on Facebook 
Share on TwitterGrilled Shrimp Wraps with Peppers, Eggplant and Mushrooms
Preptime: 15 min.Cooktime: 10 min.
Carbs: 45g
Fat: 6g
Fiber: 7g
Protein: 34g
Satfat: 2g
Sodium: 567mg
For the grilled shrimp and vegetables:
1/2 cup roasted garlic vinaigrette (see recipe) or reduced-fat bottled vinaigrette
1 pound large shrimp, peeled and deveined
1 eggplant, sliced 1/3 inch thick
1 summer squash, sliced 1/3 inch thick
1 green or red bell pepper, quartered and seeded
1 red onion, sliced 1/3 inch thick
4 large whole mushrooms
salt to taste
freshly ground black pepper
For the wraps:
1/2 cup non-fat, whipped cream cheese, low-fat whipped
1 clove minced, fresh garlic
2 tablespoons minced chives
4 large flour tortillas
Directions:
For the grilled shrimp and vegetables:
1. Preheat the grill.
2. Brush the shrimp and vegetables with Roasted Garlic Vinaigrette on all sides.
3. Grill on a hot grill for 2-3 minutes on each side. To keep the onions together, slide a spatula completely underneath to pick up all the rings. Turn carefully. Season to taste with salt and pepper.
4. Let the shrimp and vegetables cool to room temperature. Once the shrimp are cool, coarsely chop them.
For the wraps:
5. In a small mixing bowl, combine the cream cheese, garlic and chives.
6. Lay the tortillas out and spread 2 tablespoons of the cream cheese mixture on each of them. Divide the shrimp and vegetables among the tortillas, and spread the remaining cream cheese mixture on top of the vegetables. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)
7. Cut the wraps in half on the diagonal and serve.
 |
 |
 RSS |
