In large bowl, whisk together yogurt, mayonnaise and dressing mix until smooth. Stir in carrots, bell pepper, celery, onion, radishes, celery leaves and rice. Gently fold in shrimp. Cover and refrigerate until ready to serve.
Just before serving, cut pocket breads in half. Place lettuce inside pocket breads and stuff each pocket with ½ cup of the shrimp mixture. Tuck 2 or 3 cherry tomato slices into each sandwich.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Rated 4 out of
perfect for dinnerAlthough I left out a couple of ingredients that I did not have, this was delicious. The ingredients work together well. I substituted Sea-Pak shrimp. This was made for several meals.