Shrimp and Avocado Wraps

Shrimp and Avocado Wraps

Catherine Reid

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

20 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 6
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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...

This was pretty darned good but it did need a bit more seasoning. Next time I might use raw shrimp and cook it up with some bacon. Nevertheless this was still a good dish that didn't take much t...

So good!

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.

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