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.