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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