Zesty shrimp coated in spicy sauce with crisp lettuce, tangy veggies, and creamy dressing in a soft tortilla wrap.
# Components:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp salt
06 - 1/4 tsp black pepper
→ Buffalo Sauce
07 - 1/4 cup hot sauce (e.g., Franks RedHot)
08 - 2 tbsp unsalted butter, melted
09 - 1 tsp honey
→ Wraps & Fillings
10 - 4 large flour tortillas (10-inch)
11 - 1 cup iceberg lettuce, shredded
12 - 1/2 cup carrot, julienned
13 - 1/2 cup celery, thinly sliced
14 - 1/4 cup red onion, thinly sliced
15 - 1/3 cup ranch or blue cheese dressing
# Directions:
01 - Combine shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper in a bowl, tossing to coat evenly.
02 - Heat a large skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes on each side until pink and opaque. Remove from heat.
03 - In a separate bowl, blend hot sauce, melted butter, and honey. Toss cooked shrimp in the sauce until fully coated.
04 - Heat tortillas in a dry skillet or microwave until pliable and warm.
05 - Spread ranch or blue cheese dressing down the center of each tortilla. Layer shredded lettuce, carrots, celery, and red onion atop the dressing, then top with buffalo shrimp.
06 - Roll each tortilla tightly, folding in the ends to secure the fillings. Slice in half if desired and serve immediately.
