Shrimp and Avocado Wraps

Shrimp and Avocado Wraps

5
wildcatxo 0

"Quick, easy, delicious wraps for lunch or a weeknight dinner."

Ingredients

20 m {{adjustedServings}} servings 276 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well.
  2. Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side.
  3. Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.

Footnotes

  • Cook's Note:
  • Instead of dressing the shrimp first, you can assemble the wrap and drizzle the dressing over the top just before rolling up the wrap. For a non-carb version, use large leaves of Boston lettuce instead of the wraps and just roll up the shrimp and avocado with a bit of dressing inside.
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Reviews

5
  1. 5 Ratings

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Love the dressing mix! A versatile recipe that can be easily modified to suit your taste. I like to use regular mayo, add 1/4 tsp old bay and 1/8 tsp cayenne and omit the salt and pepper for th...

I drizzled the mayo combination over and added Pico de Gallo before rolling up the tortilla. Next time I would either grill the shrimp, marinated in garlic or add bacon for a bit more flavor.

Loved this!! We didn't use the hot sauce because I was making it for myself and my three girls 5 and under. It was a big hit for all of us, though I did add a little more avocado because my tw...