- 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
- 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.
- 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.
04/08/2018
recipepes.com
Shrimp and Avocado Wraps, recipe
PT15M
PT1H
5
455 calories
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