Friday, September 7, 2012

Shrimp and Avocado Wraps

INGREDIENTS: 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 de-veined 4 Boston lettuce leaves 4 (9 inch) whole wheat tortillas 1 ripe avocado - peeled, pitted, and cut into 8 wedges
DIRECTIONS: 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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