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May 1999 Issue
Rice is Nice
by Ronda L. Halpin
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Shrimp and Rice Wraps

These wraps make for terrific lunches on the go. You can also serve them as appetizers if you slice them into three or more sections.
  • 2 T. honey mustard
  • 2 T. plain yogurt
  • 1/4 tsp. basil
  • 1 c. cooked rice
  • 1/2 lb. cooked, peeled and deveined shrimp (no tails)
  • 4 large tortilla wraps
For dressing, combine the first three ingredients in a mixing bowl and stir until well blended.

In a large bowl, combine rice and shrimp. Pour dressing over the mixture and toss to coat. Chill for at least two hours. To serve, spoon 1/2 c. mixture into a tortilla and wrap. If desired, add diced tomatoes and lettuce.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus chilling time
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