Looking to avoid the heat in your kitchen on a hot summer day? This no-cook recipe works well for a lunch, dinner or as bite sized appetizers for entertaining! - Sari Greaves, RDN Nutrition Director, Step Ahead Wellness Center; Questions/Comments email: email@example.com
You can purchase cooked lobster tails at your grocery’s seafood counter. Ditch the buttered roll on this New Englad recipe and go for a lighter 100 calorie flatbread instead.
4 servings (serving size: 1 wrap)
371 calories per serving
1/4 cup light mayonnaise
2 tablespoons chopped fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
1 medium chopped tomato
4 (4-ounce) lobster tails, cooked and chopped
4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
8 Bibb lettuce leaves
1. To prepare lemon mayonnaise, combine 1/4 cup mayonnaise, chives, 1 teaspoon lemon juice, and 1/8 teaspoon black pepper; stir well.
2. Combine lemon mayonnaise, tomato, and lobster; stir well. Divide the lobster mixture evenly among flatbreads. Top each serving with 2 lettuce leaves. Roll up jelly-roll fashion,
Try this variation!!!! Chicken & Sun-Dried Tomato Wrap:
Use 1 lb. grilled skinless chicken breasts instead of lobster and with this easy sun-dried tomato spread. Stir together 2 chopped sundried tomatoes with 1/4 cup of light mayonnaise.
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