Mexi' Shrimp Salad Wrap

By pattie_d

Entire recipe: 277 calories, 4g fat, 730mg sodium, 40g carbs, 8g fiber, 6.5g sugars, 27g protein -- PointsPlus® value 7*

So quick, so simple, and shrimply irresistible!

Ingredients

• 2 tbsp. fat-free sour cream
• 1/2 tbsp. fresh lime juice
• 1/8 tsp. ground cumin
• 2 dashes chili powder, or more to taste
• 3 oz. cooked and chopped shrimp
• 1/2 cup finely chopped romaine lettuce
• 3 tbsp. fresh salsa or pico de gallo
• 2 tbsp. canned black beans, drained and rinsed
• 2 tbsp. frozen corn kernels, thawed
• 2 tbsp. chopped fresh cilantro (see HG HEADS-UP!)
• 1 medium-large high-fiber flour tortilla with 110 calories or less
• Optional: salt

Preparation

Step 1

In a large bowl, mix sour cream, lime juice, cumin, chili powder and, if you like, a dash of salt. Stir in all remaining ingredients except tortilla.

Spoon mixture across the center of the tortilla. Wrap tortilla up by first folding one side in (to keep filling from escaping), and then tightly rolling it up from the bottom. Enjoy!

MAKES 1 SERVING
HG HEADS-UP! If you're in California or Minnesota, click here to read about a recent cilantro recall.