Food & Dining

Try a fresh, quick Caesar wrap

These Caesar wraps are pretty refreshing on a hot day.
These Caesar wraps are pretty refreshing on a hot day.

This dinner is wrapped and ready to eat -- shrimp, Caesar dressing, romaine lettuce and Parmesan cheese fill tortillas for a quick, summer supper.

If you buy pre-cooked shrimp, washed, ready-to-eat Romaine lettuce, grated Parmesan cheese and bottled Caesar salad dressing, you don't have to heat up the kitchen, and this dinner can be ready in 10 minutes.

Look for a reduced-fat Caesar dressing. I've also given a quick, homemade dressing recipe. Whole-wheat tortilla can be used. Look for a Caesar dressing that has about 16 calories per tablespoon.

Ingredients for the wrap:

  • Two teaspoons olive oil.
  • Six anchovies, rinsed.
  • Three-quarters of a pound medium shrimp, peeled and cut in half.
  • Four 10-inch flour tortillas.
  • Quarter-cup cup Quick Caesar Dressing or low-fat bottled.
  • Sox large Romaine lettuce leaves.
  • Two tablespoons grated fresh Parmesan cheese.
  • Freshly ground pepper.
  • Two ripe tomatoes sliced.
  • Ingredients for the dressing:

  • Anchovy fillets, mashed.
  • One medium garlic clove, crushed.
  • Four teaspoons Worcestershire sauce.
  • Four teaspoons olive oil.
  • Four teaspoons lemon juice.
  • One tablespoon mayonnaise.
  • For the dressing:

    Place anchovies, garlic, Worcestershire sauce, olive oil and lemon juice in the bowl of a food processor and blend thoroughly, or mash together by hand. Add the mayonnaise and blend. Makes two servings.

    Per serving: 158 calories (87 percent from fat), 15.2 g fat (2.2 g saturated, 8.2 g monounsaturated), 9 mg cholesterol, 2.2 g protein, 3.6 g carbohydrates, 0.1 g fiber, 412 mg sodium.

    For the wrap:

    Heat oil in a medium-size nonstick skillet over medium-high heat. Add anchovies and saute 30 seconds. Add shrimp and saute two minutes. Remove skillet from heat and leave shrimp in skillet to finish cooking.

    Wrap tortillas in paper towels and heat in microwave oven on high for 30 seconds to soften. Discard paper towel and place tortillas on a counter top. Spread dressing over each. Tear lettuce into bite-size pieces. Place evenly over dressing. Sprinkle Parmesan over lettuce.

    Spoon shrimp onto lettuce, adding any juices from skillet. Add pepper to taste. Fold in edges and tightly roll up tortilla to make a neat package. Slice in the middle and divide between two dinner plates. Add sliced tomatoes on the side. Makes two servings.

    Per serving: 572 calories (25 percent from fat), 16.1 g fat (4.1 g saturated, 5 g monounsaturated), 272 mg cholesterol, 48.2 g protein, 55.8 g carbohydrates, 7.3 g fiber, 1,530 mg sodium.