Ingredients:
1 head boston lettuce or 1 head lettuce
1 (7 1/2 ounce) cans salmon
1 dried red chili peppers or 1 fresh hot pepper
1/2 cup low-fat plain yogurt
1 cup small shrimp
2 cups alfalfa sprouts
fresh cilantro leaves (optional)
Directions:
Cut large lettuce leaves in half down centre vein.
In bowl, flake salmon along with juices and well mashed bones.
Split chili pepper in half lengthwise, discard seeds and vein, finely chop and mix into yogurt.
On narrow end of each lettuce piece, place 1 tablespoon flaked salmon, top with 1 or 2 shrimp, then approximately 2 tablespoons alfalfa sprouts, dollop of yogurt and 1 or 2 cilantro leaves, if using.
Roll into cylinder shape.
Servings: 15
Time preparation: 25 min.
Time total: 25 min.