These wraps are quick to prepare and oh so tasty. The ingredients are simple, and flexible with what you might happen to have in your kitchen–so be creative! And the side dish of your choice, and you have a great weeknight dinner that takes less than 30 minutes to get on the table.
Goat Cheese, Corn and Shrimp Wraps
Makes 4 large wraps, or more smaller ones
- 1 lb Shrimp
- olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 5-7 fresh basil leaves, sliced thinly (chiffonade)
- 1-2 pieces of corn, shucked
- 1/2 c goat cheese crumbles
- 1 small cucumber, halved lengthwise, and sliced.
- 1/2 red bell pepper, sliced thin.
- Medium size whole wheat flour tortillas
Bring a large pot of water to a boil, then add your corn. Cook for 5-6 minutes. Remove corn and set aside.
In a large sauce pan over medium heat, drizzle some olive oil, and add your garlic and onions. Cook for 3 minutes until soft and fragrant. Add your shrimp, and cook until the shrimp are opaque (~ 5 minutes: 2-3 min each side, depending on the size of your shrimp). Remove from heat and toss with your basil.
Using a sharp knife, slice the kernels off the sides of your corn. Kids like how they come off in strips!
In the center of each tortilla, layer shrimp, goat cheese, cucumber, pepper and corn. Season with salt and pepper, and roll up like a burrito. (Yes, the photo shows it just folded in half, but that was so you could see all the yummy goodness inside.)
The goat cheese melts into the warm shrimp and makes a lovely gooey sauce.
If you have a picky family, you let everyone make their own: Just place bowls of shrimp, cucumber, pepper, corn, and goat cheese on the table, provide everyone tortillas, and let them roll their own. Goat cheese is wasted on my 5 year old, so I just gave him some shredded cheddar on his, instead.
For a quick side dish idea: Toss some sugar snap peas, broccoli, or other quick boiling veggie into the boiling water- after you remove the corn.