We're on a wrap roll lately in our house. The husband is working long hours, 6 days a week which means we've got to take our family time wherever we can get it. We've been enjoying some summer picnics lately and the wrap lends itself perfectly to the outdoors. This wrap in particular really hit the spot for me. The spicy heat of the shrimp combined with the creamy flavors of avocado screamed summer. It is light, healthy, and full of flavor. I wrap mine in foil for on the go enjoyment. In this particular recipe I used pre-cooked shrimp. While I usually cook everything from scratch myself, the precooked shrimp makes for a really easy, fool proof meal. If you wanted to purchase raw shrimp you would need to peel them, and saute them in a skillet for a few minutes until they turn pink. Enjoy!
Ingredients
1 1/2 lbs peeled, cooked shrimp, tails removed
1/4 cup chopped cilantro
1/4 cup olive oil
2 limes, juiced
1 Serrano pepper, finely diced
1/4 tsp salt
1/2 tsp red pepper flakes
2 large avocados, peeled, pitted, and diced
4 cups spinach
4 large tortilla wraps
Instructions
1. In a mixing bowl, combine the cooked shrimp, cilantro, olive oil, lime juice, serrano, salt, and red pepper flakes. Let it marinate in the fridge for at least 30 minutes.
2. Compile the wraps by dividing the shrimp evenly among the 4 tortilla wraps. Top with 1/2 an avocado (diced) on each wrap, and about 1 cup of spinach. Roll up and enjoy!
