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

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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.

Nutrition Facts

276 calories; protein 16.4g; carbohydrates 42g; fat 9.4g; cholesterol 95.6mg; sodium 559.9mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/16/2014
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! Read More
(8)
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/16/2014
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! Read More
(8)
Rating: 4 stars
02/07/2013
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. Read More
(4)
Rating: 5 stars
01/29/2014
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! Read More
(3)
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Rating: 5 stars
09/19/2013
So good! Read More
(1)
Rating: 4 stars
07/24/2015
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. Read More
(1)
Rating: 4 stars
12/11/2012
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. Read More
(1)
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