Shrimp, Black Bean, & Avocado Salad Wrap

Looking for a quick, simple, full of nutrition meal to try for dinner?  This is an easy, flavorful recipe that comes together in minutes.  It is high in protein and good fats, full of fiber and healthy carbs, and it is delicious!  The original recipe called for chicken, but I am always looking for ways to escape the chicken rut and mix in something else.

If you don’t like shrimp though or have an allergy, chicken would work fine in this recipe too.  Southern Seafood on the north side of town will steam your shrimp with some Old Bay Seasoning for you if you call ahead.  Publix also offers this service with a variety of seasonings.  We eat it in a whole wheat tortilla lined with lettuce.

Shrimp, Black Bean, & Avocado Salad Wrap

3/4 pound steamed or grilled shrimp, peeled & deveined
1 Tablespoon fresh squeezed lime juice
1 Tablespoon extra virgin olive oil
15 ounce can black beans, drained & rinsed
1 red pepper, chopped
1-2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
pinch red pepper flakes or a little sriracha if you like some heat (leave it out if you don’t)
1/2 cup fresh cilantro, rinsed & coarsely chopped fresh
1 avocado, diced
Whole wheat tortillas (I buy the La Banderita brand)
1 head butter lettuce

Squeeze the lime juice in a large bowl and gradually whisk in the olive oil.  Stir in all ingredient through avocado.  Lay tortilla flat on plate, lay 2-3 leaves of lettuce on tortilla, and scoop salad onto lettuce.  Roll up and enjoy!

Servings:  4

Nutrition Information (with tortilla): 
Calories: 406     Fat: 15 grams     Saturated Fat: 2.5 grams     Cholesterol: 129 mg     Sodium: 766 mg     Carbohydrates: 47 grams     Fiber: 10 grams     Protein:  28 grams