Shrimp Salad Wrap And Torilla Rolls

300g shrimp meat
2 celery ribs, finely chopped
3 green onions, finely chopped
1/2 sweet red pepper, finely chopped
1/4 c mayonnaise, regular or light
salt and pepper to taste
a splash of Tabasco (opt)
a splash of Worcestershire (opt)
1 1/2 c shredded head lettuce
1 c grated cheddar cheese
4 large tortilla shells (your choice of flavour)

Mix shrimp with all other ingredients except lettuce, cheese and tortilla shells. To make the wraps, divide shrimp mixture among tortilla shells, placing it in the centre of the half closest to you. Nestle the cheese and lettuce beside the shrimp. Fold over the sides of the tortilla and then tightly roll like a cigar. Slice in half and serve with a side salad or 2, and some fresh fruit such as sliced melon, grapes or strawberries.

To make the tortilla rolls, thinly spread shrimp mixture over most of the tortilla shell, leaving just the edges uncovered. Sprinkle the cheese and lettuce over top. Roll tightly. Trim edges then slice each rolled tortilla into 4 rounds. Slice each round in half diagonally and place on a serving platter. Makes 4 servings. Note: Warming the tortilla shells slightly in the microwave before filling makes them more flexible and easier to roll.