Shrimp and Avocado Wraps

Shrimp and Avocado Wraps
  • 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


  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.

04/08/2018
Shrimp and Avocado Wraps, recipe PT15M PT1H 5 455 calories

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