Seasonal Salad Wraps

Main Course

Recipe courtesy of Jyl Benson

Serves 4



  • 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
  • 1/2 bunch green onions, minced
  • 1/2 cup minced celery
  • 1/2 cup red pepper, cut into strips
  • 1/2 cup lettuce, cut into strips
  • 4 hard-boiled eggs, finely chopped
  • 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
  • 1 tablespoon fresh lemon juice
  • freshly ground black pepper, to taste
  • 8 large iceberg or Boston lettuce leaves








Combine all ingredients except lettuce leaves.

Chill for at least 1 hour to allow flavors to marry.

Spoon equal amounts of chicken, steak, crawfish, or shrimp salad on to each of the lettuce leaves.

Carefully roll each leaf around filling. Secure with toothpicks if necessary. 

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