Yum

On the latest episode of Around the Kitchen Sink Radio, I am joined by Chef Diane Henderiks where she is sharing her  Shrimp, Citrus & Spicy Hummus Wrap recipe and healthy eating tips we all can use. Not only is this recipe easy to follow and the ingredients are easily found anywhere~ She wraps it all up in a tortilla from Toufayan Bakery. They are gluten-free AND they don’t fall apart when you wrap them!

Listen to our FREE episode HERE

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“Any dish can be revamped to be good for you…it just takes a little bit of education and finesse,” Chef Diane shares with us on ATKSRadio.

Tune in at 9 pm est on Togient.com to hear more as well as these tips below~

Chef Diane Henderiks will share a few of her favorite quick, easy, portable, delicious and family friendly homemade school/office lunches with gluten-free options such as:

  • Serving kids a healthy lunch.
  • Healthy lunches at the office for you, too.
  • Delicious Gluten Free options for those following that diet

This recipe is on my must make list soon. Perfect for lunch OR as a healthy dinner. Pair it with a light salad and you have dinner in minutes.

Listen to our FREE episode HERE

Diane's Shrimp, Citrus & Spicy Hummus Wrap

Rating 

Serves: Serves 2

Ingredients
  • Dressing
  • ½ cup orange juice
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon honey
  • 1 tablespoon finely chopped parsley
  • pinch of salt
  • lots of freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cups cole slaw mix or chopped Romaine lettuce
  • 2 Toufayan Sundried Tomato wraps
  • 4 tablespoons Sabra Supremely Spicy hummus
  • 10 cooked shrimp; cooked and cut in half lengthwise
Instructions
  1. Make the dressing: In a small bowl, whisk first 8 ingredients together (orange juice through black pepper) and gradually whisk in olive oil. Set aside
  2. Gradually whisk in olive oil.
  3. Place salad mix in medium bowl and toss with ¼ cup dressing.
  4. Assemble as follows:
  5. Spread each wrap with 2 tablespoons hummus
  6. Divide shrimp in half and place over hummus in center of each wrap
  7. Divide salad mix in half and place over shrimp on each wrap
  8. Roll and wrap tortilla
  9. Slice in half on diagonal
Notes
Note: Save leftover dressing in refrigerator in airtight container for next time.

Find more healthy recipes on the Toufayan Bakery website HERE

and from Chef Diane HERE  @DHenderiks also at DishWithDiane.com 

    Comments

  • Kim | a little lunch


    That sounds so tasty, Heather! I love the colorful, healthy presentation, too. Can’t believe I didn’t care for shrimp until this past year (sad, but true…) but I’m catching up. Thanks!

    • Heather Tallman


      Kim, I am with you there on the shrimp. I like it like this and in pastas/salads. Cocktail? not so much. Not sure why.

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