Lunch

Surf and Salsa Wrap is for Lunch.

Surf and Salsa Wrap takes several minutes to prepare.

Surf and Salsa Wrap takes several minutes to cook.

Surf and Salsa Wrap makes 1 servings.

The ingredients for Surf and Salsa Wrap are:

Shrimp, 4oz
Asparagus, Fresh, 5 spears
1/4 cup salsa (homemade if possible)
Fajita-size tortilla, low carb
2 tsp garlic powder
1 tsp powdered lemon
2 tsp Badia Adobo seasoning, optional
salt and pepper to taste

Here is how you make Surf and Salsa Wrap:

Season about one inch of water in a saute or frypan with all seasonings. Be sure asparagus bottoms are well trimmed, so the stalks are crunchy but not tough. When water comes to a low boil, add asparagus for 3 minutes, just until softening. Remove with slotted spatula.Add raw unshelled shrimp to boil mixture, and cook until tails are pink and shrimp is firm, about 4 minutes. Drain, cool until able to handle, and peel.Return drained pan to burner, after turning off heat. Place tortilla in pan, and flip occasionally until warmed through. Starting about an inch from the edge, lay shrimp up middle of tortilla, spread with salsa, lay asparagus spears on top, and finish by folding one side of tortilla over, tucking in bottom, and wrapping it up.This is a quick, high-protein, low-fat and careful-carb lunch item that is very satisfying, and also high in potassium and many other nutrients...and it's portable!Number of Servings: 1Recipe submitted by SparkPeople user CHILEPALM.

The nutritional information for Surf and Salsa Wrap is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 224.1

• Total Fat: 3.5 g
• Cholesterol: 221.0 mg
• Sodium: 756.1 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 9.3 g
• Protein: 28.9 g