SHRIMP & BLACK BEAN WRAP

Ingredients Weight Measure
Prepared salsa 12 oz. 1-1/2 cups
Frozen corn, thawed and drained 11 oz. 1-1/2 cups
TABASCO® brand Original Red Sauce 1 oz. 2 Tbsp.
Flour tortillas, 12", grilled 12 ea.
White rice, cooked 12 oz. 1 cup
Black beans, cooked 18 oz. 1-1/2 cups
Roasted red pepper, julienne 12 oz. 1-1/2 cups
Shrimp, cooked, halved lenthwise 24 oz. 36 ea.

Method

  1. To make wrap sauce, combine salsa, corn, and TABASCO® Sauce. Hold refrigerated.
  2. For each serving, cover 3/4 of 1 flour tortilla with 1 oz. rice, 1-1/2 oz. black beans, 2 oz. of corn salsa, 1 oz. roasted red peppers and 6 shrimp halves. Roll up tightly, ending with uncovered portion of tortilla.

Yield: 12 servings