Shrimp and Cucumber Wraps with Avocado Cream



1/3 cup minced green onions
1/4 cup tub-style light cream cheese, softened
½ avocado, smashed
3 tablespoons plain low-fat yogurt
2 teaspoons fresh dill
1 clove minced garlic
1/4 teaspoon black pepper
4 sundried tomato wraps
12 ounces large shrimp, cooked and peeled
1 cup thinly sliced cucumber
1/2 cup thinly sliced radishes
1 medium thinly sliced tomato
4 curly leaf lettuce leaves


Combine first 7 ingredients in a bowl. Evenly spread the avocado cream mixture over 4 wraps; arrange shrimp on bottom halves of wraps. Arrange the cucumber, radishes and tomato evenly over shrimp; top with lettuce leaves. Tightly roll wraps.

398 calories; 12 g fat
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