Seafood: Wrapped 'N Rolled

Fresh, fast, and a little unexpected, these seafood wraps fold sweet shrimp and lobster into soft tortillas with crisp Asian-style vegetables, a fusion handheld that is more interesting than your average wrap.

Grilling the seafood first is what gives it depth, a little char and smoke you would miss if you just boiled it. Dice it while still warm so it folds easily into the tortillas.

A drizzle of nutty sesame oil ties it together, while shredded bok choy and mung bean sprouts add fresh crunch and a clean, snappy contrast to the rich shellfish.

Roll everything snugly in flour tortillas and serve with a dipping sauce, think sesame-soy, sweet chili, or peanut, to round it out. It comes together in minutes, making it a smart way to stretch a little luxury seafood into a light meal.

Kitchen Tips

• Grill the shrimp and lobster just until opaque; overcooked shellfish turns rubbery and tough.
• Pat the seafood and vegetables dry before rolling so the wraps don’t go soggy.
• Warm the tortillas briefly so they are pliable and won’t crack when rolled.
• Serve a dipping sauce on the side, like sesame-soy, sweet chili, or peanut, to bring it all together.

Variations

• Use crab, scallops, or firm white fish in place of lobster.
• Add shredded carrot, cucumber, or avocado for more crunch and color.
• Swap the flour tortillas for rice paper to make fresh spring-roll-style wraps.