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Shrimp and Avocado Wraps Recipe

Recipe by: Catherine Reid

"Quick, easy, delicious wraps for lunch or a weeknight dinner."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook5 m
  • Ready In20 m
  • 1Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well.
  • 2Heat 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.
  • 3Center 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.
Ingredients
  • 4 servings
  • 276 cals
  • 3 tablespoons light mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 dash hot pepper sauce (such as Tabasco®)
  • salt and ground black pepper to taste
  • 7 ounces cooked shrimp, peeled and deveined
  • 4 Boston lettuce leaves
  • 4 (9 inch) whole wheat tortillas
  • 1 ripe avocado - peeled, pitted, and cut into 8 wedges
Nutrition

Amount per serving ( 5 total)

  • Calories:
    276
    14%
  • Fat:
    9.4
    15%
  • Carbs:
    42
    14%
  • Protein:
    16.4
    33%
  • Cholesterol:
    96
    32%

Based on a 2,000 calorie diet

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