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Shrimp and Avocado Wraps

Shrimp and Avocado Wraps

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
wildcatxo

wildcatxo

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

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Ingredients {{adjustedServings}} servings

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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:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

kimi
3

kimi

2/7/2013

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.

aputler
1

aputler

10/16/2014

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 the dressing, top with sliced cherry tomato and crumble 6 strips bacon for the four servings. Thanks for posting!

JoAnn
1

JoAnn

1/29/2014

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 two youngest are huge avocado fans. We also did not add any salt, just a little black pepper, and it had plenty of kick for our group. :-) We didn't use the Boston lettuce because we can't get that locally but Romaine worked just fine. I was using frozen uncooked shrimp so I sautéed them with a little butter just before adding them to the recipe, and the warm shrimp were great in this recipe. There's probably a lot more experimenting we'll try with this basic recipe, thanks!

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