Jul 17, 2013

Chipotle Lobster and Avocado Wrap



Chipotle lobster salad with avocado, scallions, cilantro and lettuce on a whole wheat wrap – fabulous!!

A few weeks ago I grabbed a bite at Lenny's clam bar with my husband and daughter and we ordered the special – the chipotle lobster avocado burrito. It was SOOO good I HAD to recreate a lighter version of it myself.

I don't eat lobster often because it's not cheap, but I love it and like to treat myself once in a while, especially in the summer. I went to my local fish market and bought a 2 pound lobster and had them steam it for me (I personally don't love cooking live lobsters). All the fish markets near me steam them for you for the same price as buying it live. This yielded enough lobster meat for 4 servings.


Then I tossed the lobster with lemon juice, a little light mayo and yogurt to make it creamy and added some chipotle peppers in adobo sauce to give it a little kick. Tossed in some chopped scallion and fresh cilantro and the lobster salad was delicious.


I wrapped it on a whole wheat tortilla with avocado and lettuce (you can lower the carbs and make it gluten free by turning this into a lettuce wrap) and had myself a fabulous lunch over a bed of greens.


If you want to make a lunch to impress or even a light dinner, this is the perfect wrap!



Chipotle Lobster Avocado Wrap
Skinnytaste.com
Servings: 4  • Size: 1 wrap  • Old Points: 6 pts • Weight Watcher Points+: 6 pt
Calories: 219 • Fat: 12 g • Carb: 17 g • Fiber: 10.5 g • Protein: 20 g • Sugar: 0 g
Sodium: 779 mg • Cholest: 49 mg


Ingredients:
  • 9 oz (about 1 3/4 cups) steamed lobster meat, chopped (from 2 lb lobster)
  • 3 tbsp light mayo
  • 2 tbsp 2% fat Greek yogurt
  • 1 tbsp chipotle paste or chopped peppers in adobo sauce
  • 1 green onions, finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp minced cilantro
  • 1 medium avocado, diced
  • 8 medium romaine lettuce leaves
  • 4 whole wheat, low carb tortillas (8 inches), room temperature


Directions:

Chop the lobster meat into small pieces.

In a medium bowl combine the light mayonnaise, yogurt, chipotle pepper, green onion and cilantro. Add the lobster, squeeze the lemon juice over the lobster and mix well.


Place 2 lettuce leaves over each wrap, top with about 1/3 cup of the lobster salad and 1/4 of the avocado. Wrap by folding the edges in slightly and slice diagonally.

47 comments :

  1. This sounds so delicious, but we have seafood allergies. Do you think this would work with chicken?

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    1. Yes, this recipe would totally work with Chicken!

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  2. this looks soooooooo good. I wish seafood was more affordable.

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  3. I think it would work with chicken at well. This recipe looks wonderful! I just wish I could roll the wraps up so they stay...I always end up with most of the filling on the plate or on my lap!!

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  4. O.M.G. I could NEVER make this because I would eat the lobster before it could make it into the wrap. This looks amazing.

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  5. My mouth is watering... I want this! This looks absolutely perfect for summer. NEED to go get some lobster pronto. Beautiful pictures as always Gina!

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  6. Wow, this sounds delicious! All those flavors and that fresh lobster...I would love this.

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  7. That looks incredible! Love your recipes, and the photos you post are gorgeous as well. I've lost almost 25 pounds, using your recipes almost exclusively for the past six months! Thank you!!!

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  8. This looks amazing! My husband is a sucker for a lobster roll, so I would love to give this skinnier version a try.

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  9. Gina, Lobster is insanely expensive here ( as in 50-80 dollar per kilo, so could I replace the lobster with crab?

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  10. This is going onto my to-do list. Sounds incredible

    xxx
    Jaclyn
    http://www.loveandbellinis.com

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  11. This sounds amazing! A perfect summer lunch! I don't usually buy/make lobster, but I think I need to get some so I can try this recipe.

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  12. Love these lobstah wraps! I, of course, have to say it like that since I hail from New England and we love our lobstah!

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  13. beautiful!

    http://therealfoodrunner.blogspot.com

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  14. I've never done spicy with lobster, but I bet that it complements the sweetness of meat quite well...

    I'm certainly going to try this one!

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  15. This looks great! I bet shrimp would work as well for a more affordable protein option (reminds me of my favorite spicy shrimp cilantro wrap from Pret A Manger).

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  16. DROOLING while reading over this. The idea of cool avocado with the spicy chipotle is enticing. Thanks for posting this.

    Lori
    Lori's Culinary Creations

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  17. This is such perfect timing Gina! I just found a local fish monger that only sells Ocean Wise (a sustainable seafood program started by the Vancouver Aquarium) seafood products and I wanted something solid to try with my first purchase! This looks like it has to be it and since my BF doesn't like lobster, the more for me!

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  18. Just ate dinner and suddenly I'm hungry for these!
    You never fail to impress. You make it so easy to eat better!
    Can't wait to make them! Would also be good with shrimp!
    Thanks! (:

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  19. Wow! Now that is a wrap I could happily eat for breakfast, lunch or dinner. I love the smokiness of the chipotle with the creamy avocado and sweet lobster.

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  20. This looks insanely delicious o.o..
    'I want to make iiit!
    Maria xx
    thesuckerforfashion.blogspot.dk

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  21. Yum! Wow there are very few recipes that just make me want to go make right at this moment and but you have definitely done it with this one. These look amazing! Avocado and lobster, absolute genius! Now I just have to brave enough courage to buy/cook lobster. I like your idea of having them steam it for you though- much less intimidating! ha

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  22. Yum! This looks delicious.

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  23. I made this last nigh with chicken instead of lobster, and my family loved it! Thank you.

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  24. Good heavens. I keep coming back just to look at that picture of the lobster on the cutting board. Makes me so stupidly hungry it's ridiculous but I can't stop looking at it, I just want to reach through the monitor and steal a bite. I need a lobster craving intervention!

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  25. I made these today for lunch with shrimp instead of lobster because that's what I had on hand. They are absolutely delicious!!! The perfect combination of creamy and spicy with a hint of lemon. So good! I will be making these again this week!

    I love all of your recipes! Whether I am dieting or not they are all wonderful. I feel like half of my recipe pins on Pinterest are your recipes. Thank you for sharing!!!

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  26. this looks amazingly delicious! can't wait to try it out!!

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  27. oh my god these look absolutely delicious!

    i am totally making these this weekend, thank you for the recipe!!

    my lifestyle blog - shegoeswear.com

    xx

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  28. This was amazing just made it for lunch and making it for my boyfriend for dinner!!

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  29. I made this tonight and it was wonderful. The only problem is that for us, it was more like two servings because we couldn't stop ourselves. And if there was no one looking, I could eat the whole thing by myself. Super yummy! Worth every penny.

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  30. made this tonight it was great I just didn't like the avocado in it

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  31. I made this as a treat for my husband and I this afternoon and it was everything that I had hoped it would be! I love the spiciness in the chipotle and the subtle sweetness in the lobster. The texture of the avocado was a wonderful addition! We honestly loved it!

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  32. Florida lobster season is around the corner, what do think about substituting FL lobster tail meat?

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  33. I made this last night for one. I had a 1 1/3 lb. lobster steamed for me. Made the whole recipe, but used 1/2 of the dressing (the other 1/2 is in the fridge waiting to be used!). It was delicious and very filling! My only suggestion is to taste the chipotle in adobo first...mine was more spicy than expected and overpowered the lobster a little. I "suffered through" though! Yum!

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  34. I made this last night for one. I had a 1 1/3 lb. lobster steamed for me. Made the whole recipe, but used 1/2 of the dressing (the other 1/2 is in the fridge waiting to be used!). It was delicious and very filling! My only suggestion is to taste the chipotle in adobo first...mine was more spicy than expected and overpowered the lobster a little. I "suffered through" though! Yum!

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  35. MMMM GREAT POST:)
    Your blog is so wonderful and Im now following:)

    If you want some cute swedish decor inspiration...check out my blog:)

    Have a great day dear

    LOVE Maria at inredningsvis.se
    (sweden)

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  36. I made this for dinner tonight with crab instead of lobster. Really good! Only thing I would have done differently was cut back on the mayo (or measure it better haha!), it was a little too creamy for me.

    Thanks!

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  37. One word - amazing!

    http://www.danceonflour.com/

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  38. I made this for my lunch and it was great. Lobster is way too expensive for me, so I substituted mock crab legs. I don't know what the original should be like, but this was very tasty!! I don't have a lot of time to create lunches as I have to eat on the fly, so I put the avocado right in the mixture. Yummy. I will definitely make this again.

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  39. I made these last night and used chopped shrimp and crab with the lobster. I loved it!! I made so much I couldnt finish it at all. I used more fattening ingedients like sour cream instead of the greek yogurt :( but it worked! LOVE

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  40. Would the points be any different if you used chicken instead of lobster?

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  41. Wow this was so good! I used sour cream instead of yogurt, shrimp instead of lobster (cooked the shrimp in a bit of olive oil and black pepper), and didn't have any avocado so I boiled an egg and chopped it up. SOOOO GOODD!!!

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  42. Just made this for lunch using pre-cooked shrimp instead of lobster - AMAZING!

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