Shrimp Tortilla Wrap with Creamy Cajun Dressing
A delicious and healthy shrimp wrap that's perfect for lunch or dinner.
Yield: 4
Calories: 269cal
Materials
- 3 Tbsp. lemon juice
- 4 Tbsp. olive oil divided
- 1&1/2 tsp. Zatarain's Blackened Seasoning
- ⅛ tsp. ground black pepper
- 3 Tbsp. sour cream
- 1 lb. shrimp uncooked but deveined, and peeled shrimp - with tails removed
- Boston lettuce or Bibb Lettuce
- Tortilla Shells toasted
- 1 medium cucumber peeled, and cut into quarters
- 1 small small red onion sliced thin
- ¼ cup fresh cilantro leaves
Instructions
- In a medium-sized bowl, toss the shrimp in 1 tsp. of the blackened seasoning. Set aside
- Whisk the dressing ingredients: lemon juice, only 3 out of the 4 Tbsp. of olive oil, seasonings, and sour cream - set aside
- In a large skillet, add the rest of the olive oil, and set the burner on med/high heat
- Place the shrimp in the skillet, and stir them while they cook - about 3-5 minutes. They should turn pink
- Prepare the tortilla shells by spreading a large spoonful of sauce down the center, add toppings (lettuce, cucumber, red onion, and cilantro, and shrimp)
- Serve with leftover dressing
Notes
You can also serve in Naan bread (Flatbread). I like the tortilla shell better because the Naan bread tends to break open when folded.
Nutrition
Calories: 269cal | Carbohydrates: 5g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 1947mg | Potassium: 441mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 1mg