Gluten Free Shrimp Wrap
3-6 oz wild caught cooked shrimp (fresh or frozen, warm or cold)
1 cup chopped romaine
1/4 tomato diced
2 tsp (or a dash) extra virgin olive oil
2 tsp high quality balsamic OR rice vinegar OR fresh lemon juice
pinch of sea salt & fresh ground pepper
1/4 avocado cubed
1 brown rice tortilla wrap (in refrigerated section of grocery store)
Rinse & drain shrimp (if you need to heat or cook it make sure you sautee it quickly so it doesn’t get rubbery)
Toss shrimp in w/chopped romaine & tomato, olive oil & vinegar (or lemon juice), sea salt & ground pepper
Heat tortilla until slightly brown in a no stick frying pan (DO NOT MICROWAVE or you will have a rubber frisbee)
Spoon ingredients into tortilla and top with avocado–wrap it up and EAT THIS BABY!!!
Makes 1 serving–double,triple, etc for more
Radio Personality, Nancy Newcomer,
Founder of “Back to the Kitchen: Healthy Living with Real Food”
