Shrimp and Avocado Wraps recipe

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Ingredients

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 Info

275.6 calories
carbohydrate: 42 g
cholesterol: 95.6 mg
fat: 9.4 g
fiber: 6.7 g
protein: 16.4 g
saturatedFat: 1.3 g
servingSize: -
sodium: 559.9 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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