Shrimp Po'Boy Wrap
This Shrimp Po'Boy Wrap the the best healthy alternative to a Shrimp Po'Boy.
Equipment
- 1 frying pan
- 1 griddle or comal for warming tortillas
Ingredients
Toppings
- 1 Roma Tomato
- ½ Head Butter Lettuce can sub Romaine
- 16 Dill Pickle Chips
- 4 Almond Flour Tortillas Siete Brand
Shrimp
- 16 to 20 36/41 size shrimp peeled and devained
- 1 spray olive oil cooking spray
- 1/2 Tbsp. Tony Chachere's Original Creole Seasoning
Remoulade sauce
- 1 Tbsp. Lite Mayo or Primal Foods Avocado Mayo
- 1 Tbsp. Seeded Mustard
- 1 Tbsp. Capers
Instructions
Wash and Prep the Toppings
- Wash the tomato, slice about ¼ inch rounds.
- Wash and dry the butter lettuce, separate the leaves.
Prepare the Remoulade
- Rough chop the capers.
- In a small bowl, mix capers, mayo, and mustard.
- Set aside.
Cook the Shrimp and Tortillas
- Wash the shrimp. Toss with the Creole Seasoning.
- Lightly spray the frying pan with olive oil cooking spray and heat to medium heat.
- Place the seasoned shrimp into the hot pan in a single layer. Cook without stirring for about 3 - 4 min., or until pink on the side that is touching the pan.
- While the shrimp is cooking, heat your griddle or comal. Once warm, place the tortillas and cook on each side for about 10 seconds each. Remove from heat, set aside.
- Flip the shrimp and cook for an additional 3 - 4 min. until the shrimp is completely pink on both sides.
Assemble the Wraps
- To each tortilla, spread about 1 tsp. of the Remoulade Sauce in an even layer. There may be extra.
- Lay Butter Lettuce Leaves over the sauce until the tortilla is covered.
- Place about 2 slices of tomato on top of the lettuce.
- Place 4 Dill Pickle Chips on top of the tomato.
- Divide the cooked shrimp evenly across all four wraps.
- Option to serve with Avocado Fries or baked Potato Wedges.
- Enjoy.