Wraps Stuffed with Shrimp, Sprouts and Salad
- 8 Lettuce (radicchio, lollo verde)
- 40 grams Sprout (alfalfa, fenugreek)
- 3 tablespoons Mayonnaise
- 1 tablespoon lemon juice
- 1 garlic
- 200 grams shrimp (or small shrimps, ready to cook)
- 1 tablespoon olive oil
- ½ teaspoon Fenugreek seed
- freshly ground peppers
- 4 Whole-wheat tortillas (finished product)
Warm the tortillas for a few minutes in a preheated oven at 250°C (fan: 230°C, gas mark 5) (approximately 480°F).
Trim the lettuce, rinse, shake dry and tear into bite-sized pieces. Rinse the sprouts and let drain.
Mix the mayonnaise with 1 tablespoon lemon juice and pressed garlic, and season with salt and pepper. Crush the fenugreek seeds finely in a mortar and stir into the mayonnaise mixture.
Trim, rinse and pat dry the shrimps. Fry the shrimps in a pan in olive oil. Remove from heat and set aside.
Spread the warm tortillas with the mayonnaise mixture, spread the lettuce and sprouts over, and top with shrimps. Roll up the tortillas and halve diagonally.