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20 minutes
20 minutes
- 6 oz frozen cooked deveined peeled shrimp, tail shells removed, thawed, drained and coarsely chopped
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1 medium green onion, sliced (1/4 cup)
- 1/2 cup fat-free mayonnaise or salad dressing
- 4 whole-wheat or white pita breads (6 or 7 inch), cut in half to form pockets
- 8 leaves red leaf lettuce
- 4 thin slices tomato, halved
- Combine shrimp, coleslaw mix, onions, and mayonnaise in a medium bowl, folding gently to combine.
- Stuff each pita bread half with a crisp lettuce leaf, a halved juicy tomato slice, and a generous 1/4 cup of flavorful shrimp mixture. Securely wrap two sandwiches together with foil or plastic wrap for a convenient on-the-go dinner option.
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