Ingredients
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted3 ounces cream cheese, softened1/4 cup milk1/4 teaspoon paprika1/4 teaspoon pepper1/8 teaspoon seafood seasoning1 pound cooked medium shrimp, peeled and deveined4 flour tortillas (10 inches), warmed1/2 cup shredded cheddar-Monterey Jack cheese1 cup torn romaine
Preparation
In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through.
Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with lettuce.
