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Shrimp Caesar Wraps


5 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
Salt to taste
3 tablespoons olive oil
⅓ cup grated Parmesan cheese
8 ounces deveined peeled shrimp
Olive oil
2 cups packed torn lettuce
cup croutons
Pepper to taste
2 (10-inch) flour tortillas


Makes: 2


Whisk together the Dijon mustard, lemon juice, Worcestershire sauce, garlic and salt in a bowl. Whisk in 3 tablespoons olive oil. Stir in the cheese. Brush the shrimp with olive oil. Grill over medium coals for 2 minutes or until the shrimp turn pink, turning once. Chop the shrimp. Toss the shrimp with the lettuce and croutons in a bowl. Add the mustard mixture and toss to coat. Season with salt and pepper to taste. Spoon an equal amount of the mixture onto each tortilla. Roll to enclose the filling, tucking in the ends.

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