Caesar Salad Wrap With Cilantro Shrimp
10 ingredients
8 steps
Ingredients
- 1 (10 ounce) package complete caesar salad in a bag
- 12 lb precooked baby shrimp
- 1 tablespoon fresh lime juice
- 1 avocado, halved, pitted and peeled (cut into eight slices)
- 14 cup red onion, finely chopped
- 8 cherry tomatoes, quartered or 12 cup tomatoes, diced
- 1 teaspoon jalapeno, minced
- 2 tablespoons cilantro, finely chopped
- salt and pepper
- 4 flour tortillas
Directions
-
1Toss shrimp with lime juice and let stand for 2-3 minutes.
-
2Add avocado, onion, tomatoes, chili and cilantro; mix gently to combine.
-
3Add salt and pepper to taste.
-
4Warm tortillas on an ungreased skillet (about 15 seconds on each side).
-
5Divide shrimp mixture between tortillas.
-
6Spread mixture down the center of each tortilla.
-
7Top each with one-fourth of the salad greens.
-
8Fold tortillas by tucking in each end and rolling like a burrito.
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