Tomato/Olive/Pepper/Spinach Shrimp Base – Wrap
½ cup cherry tomatoes - halved
¼ cup red onions - diced
½ cup colored peppers - diced
2 tbsp pitted Kalamata olives - chopped
2 tbsp green olives - chopped
¼ cup jarred artichoke hearts - chopped
8 oz shrimp - raw or 8 oz white beans
1 cup spinach
¼ cup feta cheese - crumbled
2 tbsp olive oil or stock
2 tbsp parsley or thyme - minced
4 Tortillas
Hummus or sriracha mayo
1
1. Wash hands and rinse produce.
2. Heat olive oil or stock in non-stick or cast-iron skillet. Add red onions, peppers, tomatoes, artichoke hearts, and all olives and sauté for two minutes then push aside and add shrimp. Cook shrimp about two minutes per side until 145 degrees. Add spinach. Remove from heat and add feta cheese.
3. Lightly char a large tortilla on a gas stove or warm in a fry pan.
4. Lay out tortillas, spread hummus or sriracha mayo on the bottom half of the tortilla. Add 1/2 cup base fillings to each tortilla and fold in sides, tightly roll up bottom. Slice before serving.
Enjoy
Ingredients
½ cup cherry tomatoes - halved
¼ cup red onions - diced
½ cup colored peppers - diced
2 tbsp pitted Kalamata olives - chopped
2 tbsp green olives - chopped
¼ cup jarred artichoke hearts - chopped
8 oz shrimp - raw or 8 oz white beans
1 cup spinach
¼ cup feta cheese - crumbled
2 tbsp olive oil or stock
2 tbsp parsley or thyme - minced
4 Tortillas
Hummus or sriracha mayo
Directions
1
1. Wash hands and rinse produce.
2. Heat olive oil or stock in non-stick or cast-iron skillet. Add red onions, peppers, tomatoes, artichoke hearts, and all olives and sauté for two minutes then push aside and add shrimp. Cook shrimp about two minutes per side until 145 degrees. Add spinach. Remove from heat and add feta cheese.
3. Lightly char a large tortilla on a gas stove or warm in a fry pan.
4. Lay out tortillas, spread hummus or sriracha mayo on the bottom half of the tortilla. Add 1/2 cup base fillings to each tortilla and fold in sides, tightly roll up bottom. Slice before serving.
Enjoy
