Joy Magazine

Shrimp caesar wrap

Caesar-flavored wrap goes together in a snap
Shrimp, Caesar dressing, romaine lettuce and Parmesan cheese fill tortillas for a quick, summer supper.Emily Michot / MCT

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

If you buy precooked 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.

How to make it


2 teaspoons olive oil

6 anchovies, rinsed

3/4 pound medium shrimp, peeled and cut in half

4 (10-inch) flour tortillas

1/4 cup Quick Caesar Dressing (see recipe) or low-fat, bottled version

6 large romaine lettuce leaves

2 tablespoons grated fresh Parmesan cheese

Freshly ground pepper

2 ripe tomatoes, sliced


Heat the oil in a medium-sized, nonstick skillet over medium-high heat. Add the anchovies and saute for 30 seconds. Add the shrimp and saute for 2 minutes. Remove skillet from heat and leave shrimp in skillet to finish cooking.

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

Spoon shrimp onto lettuce, adding any juices from skillet. Add the pepper to taste. Fold in edges and tightly roll up tortilla to make a neat package. Slice in the middle and divide between 2 dinner plates. Serve the sliced tomatoes on the side. Makes 2 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.



4 anchovy fillets, mashed

1 medium garlic clove, crushed

4 teaspoons Worcestershire sauce

4 teaspoons olive oil

4 teaspoons lemon juice

1 tablespoon mayonnaise


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 2 servings.

Nutrition 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.

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