Recipe by wildcatxo
"Quick, easy, delicious wraps for lunch or a weeknight dinner."
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hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste
cooked shrimp, peeled and deveined
Boston lettuce leaves
4 (9 inch)
whole wheat tortillas
ripe avocado - peeled, pitted, and cut into 8 wedges
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 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!
These were pretty good. They would be very nice for a luncheon. I would consider adding some diced tomato for color. Thanks for a easy delicious recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Avocado Wraps
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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