Shrimp Salad Folded Nori Wrap

Yield: 2 servings

Per Serving: 1 Leanest, 2 Healthy Fats, 3 Green, 2 Condiments

Total Time: 15 minutes

Prep Time: 10 minutes

Ingredients

• 14 oz. cooked shrimp peeled and deveined, crab or lobster (2 Leanest)

• 3 tbsp reduced-fat mayonnaise, divided (3 Healthy Fats)

• 1 tsp dill (2 Condiments)

• ¼ tsp salt (1Condiment)

• ½ tsp black pepper (1 Condiment)

• 1 cup cauliflower rice, cooked and drained (2 Green)

• 1 tsp rice vinegar (trivial Condiment)

• 4 sheets nori (4 Condiments)

• 2 tbsp toasted sesame seeds (2 healthy fats)

• 1 cup roma tomatoes, thinly sliced (2 Green)

• 1 cup English cucumbers, thinly sliced (2 Green)

Directions

1. Slice the shrimp through the back or chop into bite-sized pieces. Place in a bowl and toss with half the mayonnaise and the dill, salt, and pepper.

2. In another bowl, combine the cauliflower rice with the remaining mayonnaise and rice vinegar.

3. Cut one nori sheet halfway through to the center. Place the sheet so the cut is at the bottom.

4. Spoon 4 tablespoons cauliflower rice in the lower right quadrant of the sheet. Sprinkle with ½ tablespoon sesame seeds. Layer ¼ cup tomato slices on the nori space above the rice. To the left of the tomatoes, spoon ¼ cup shrimp salad. Below shrimp salad, layer ¼ cup cucumber slices.

5. Starting from the bottom right corner, fold the cauliflower up, over the tomatoes. Fold the tomatoes over to the left, over the shrimp salad. Finally, fold the shrimp salad down, over the cucumbers.

6. Repeat with the three remaining nori sheets and the rest of the ingredients. Serve 2 nori wraps per person.

Tip: Place the cooked cauliflower into a clean kitchen towel, and squeeze out as much liquid as possible to make the wrap less watery.

Nutrition Per Serving: 360 calories, 10g fat, 16g carbohydrate, 54g protein