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

  1. 1
    Toss shrimp with lime juice and let stand for 2-3 minutes.
  2. 2
    Add avocado, onion, tomatoes, chili and cilantro; mix gently to combine.
  3. 3
    Add salt and pepper to taste.
  4. 4
    Warm tortillas on an ungreased skillet (about 15 seconds on each side).
  5. 5
    Divide shrimp mixture between tortillas.
  6. 6
    Spread mixture down the center of each tortilla.
  7. 7
    Top each with one-fourth of the salad greens.
  8. 8
    Fold tortillas by tucking in each end and rolling like a burrito.

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