1\/4 C. reduced-fat mayo
\n2 tsp. fresh lemon juice
\n1\/4 tsp. Dijon mustard
\n1\/8 tsp. kosher salt
\n1\/8 tsp. coarsely ground black pepper
\n1\/3 lb. lobster meat, cut into 1\/2-inch pieces
\n2 T. minced celery
\n1 T. chopped fresh basil
\n2 (8-inch) 98% whole wheat flour tortillas
\n2 Boston lettuce leaves
\n1 small tomato, sliced<\/p>\n
In a medium bowl, wisk together mayo, lemon juice, mustard, salt and pepper. Add lobster, celery and basil; mix to combine. Warm tortillas according to package directions. Line with lettuce; spoon lobster salad down center and top with tomato. Roll up, fasten with toothpicks, and cut diagonally in half.<\/p>\n
Yield: 2 servings
\nCalories: 299 cal
\nFat: 10g
\nFiber: 11g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. reduced-fat mayo 2 tsp. fresh lemon juice 1\/4 tsp. Dijon mustard 1\/8 tsp. kosher salt 1\/8 tsp. coarsely ground black pepper 1\/3 lb. lobster meat, cut into 1\/2-inch pieces 2 T. minced celery 1 T. chopped fresh basil 2 (8-inch) 98% whole wheat flour tortillas 2 Boston lettuce leaves 1 small tomato, sliced In a medium bowl, wisk together mayo, lemon juice, mustard, salt and pepper. Add lobster, celery and basil; mix to combine. Warm tortillas according to…<\/p>\n