SHRIMP AND VEGGIE ROLL-UP
1 soft flatbread or large flour tortilla
2 T. low or no fat ranch dressing
3/4 C. shredded cabbage
1 grilled or roasted red pepper, sliced
1/3 C. corn pepper relish (prepared)
6 to 8 large cooked cocktail shrimp, tailed and sliced in half
Lay flat bread or tortilla on a work surface. Drizzle
dressing over the surface. About 1/3 of the way up, arrange
the cabbage, red pepper, corn relish and shrimp in a cylinder
shape, leaving a few inches on each end.
Fold the lower flap over tightly to enclose the small ends
toward the center and then roll up to enclose filling tightly,
Wrap tightly in foil, cut in half and then wrap in plastic
wrap. Keep chilled.