Shrimp and Avocado Wraps Recipe -
Shrimp and Avocado Wraps Recipe
  • READY IN 20 mins

Shrimp and Avocado Wraps

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  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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  • 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 More Reviews

Oct 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!

Feb 07, 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.


6 Ratings

Jan 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!

Jul 24, 2015

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 time to put together.

Sep 19, 2013

So good!

Dec 11, 2012

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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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 560 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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