Shrimp Tortilla Wrap with Creamy Cajun Dressing

shrimp tortilla wrap recipe

A delicious and healthy shrimp wrap that’s perfect for lunch or dinner. 


  • 3 Tbsp. of lemon juice
  • 4 Tbsp. of olive oil, divided
  • 1&1/2 tsp. of Zatarain’s Blackened Seasoning
  • 1/8 tsp. ground black pepper
  • 3 Tbsp. of sour cream
  • 1 lb. of uncooked, but deveined, and peeled shrimp – with tails removed
  • Boston, or Bibb Lettuce
  • Tortilla Shells – toasted
  • 1 Medium cucumber, peeled, and cut into quarters
  • 1 small red onion sliced thin
  • 1/4 cup of fresh cilantro leaves


  1. In a medium-sized bowl, toss the shrimp in 1 tsp. of the blackened seasoning. Set aside
  2. Whisk the dressing ingredients: lemon juice, only 3 out of the 4 Tbsp. of olive oil, seasonings, and sour cream – set aside
  3. In a large skillet, add the rest of the olive oil, and set the burner on med/high heat
  4. Place the shrimp in the skillet, and stir them while they cook – about 3-5 minutes. They should turn pink
  5. Prepare the tortilla shells by spreading a large spoonful of sauce down the center, add toppings (lettuce, cucumber, red onion, and cilantro, and shrimp)
  6. Serve with leftover dressing


You can also serve in Naan bread (Flatbread). I like the tortilla shell better because the Naan bread tends to break open when folded.