These Shrimp Avocado Wraps are a delicious, protein-packed lunch or light dinner that come together in just 15 minutes.
Loaded with heart-healthy avocado, fiber-rich spinach, and tender shrimp, they provide a satisfying combination of good fats, lean protein, and complex carbs.
Quick, fresh, and versatile, these wraps are perfect for meal prep or a nutritious everyday meal.
15-Minute Shrimp Avocado Wraps
Equipment
- 1 medium mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 large spoon or spatula
- Toothpicks for securing wraps
Ingredients
- ⅓ cup red or green bell pepper chopped
- 1 tbsp red onion finely chopped
- ½ ripe avocado cubed (≈ ¾ cup)
- ½ cup cooked shrimp peeled and deveined, chopped (≈ 10 small shrimp)
- 1 tsp lime juice
- 1 tsp Dijon mustard
- ⅛ tsp Sriracha or hot sauce
- 1 tbsp fresh cilantro chopped
- Salt and pepper to taste
- 1 large wholemeal pita bread
- ¾ cup baby spinach
- Toothpicks for presentation
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients and equipment. Wash the bell pepper and spinach thoroughly under cold running water. Pat dry using a clean kitchen towel or paper towels to remove excess moisture. Peel and chop the red onion finely, cube the ripe avocado into small bite-sized pieces, and chop the fresh cilantro. Ensure your cooked shrimp is peeled, deveined, and chopped into manageable pieces for easy eating.
- Mix the Shrimp Filling: In a medium mixing bowl, combine the chopped shrimp, cubed avocado, bell pepper, red onion, and cilantro. Add the lime juice, Dijon mustard, Sriracha, and a pinch of salt and pepper. Using a large spoon or spatula, gently fold the ingredients together, taking care not to mash the avocado too much. The goal is a creamy, yet chunky mixture where each bite has a balance of shrimp, avocado, and vegetables. Taste and adjust seasoning if needed.
- Prepare the Pita Bread: Lay the wholemeal pita bread flat on a clean surface or cutting board. If your pita is slightly thick, you can gently warm it in a dry skillet or microwave for 10-15 seconds to make it more pliable. This helps the wrap fold easily without cracking while keeping the pita soft and tender.
- Layer the Spinach: Take half of the baby spinach and arrange it evenly in the center of the pita. The spinach acts as a fresh, crisp base that prevents the avocado mixture from spilling out and adds a vibrant, nutrient-rich layer. Make sure the layer is not too thick, leaving enough space on the sides for folding the wrap.
- Add the Shrimp and Avocado Mixture: Spoon the prepared shrimp and avocado mixture evenly on top of the spinach layer. Spread it gently to cover the spinach without overflowing. This layer will be the main filling, so ensure the mixture is well-distributed for even flavor in every bite.
- Top with Remaining Spinach: Add the remaining spinach on top of the shrimp and avocado mixture. This additional layer of greens adds crunch, freshness, and an extra nutrient boost. Lightly press down so the ingredients are compact but not squished.
- Roll the Wrap: Fold the sides of the pita slightly inward, then carefully roll the wrap from one end to the other, keeping the filling tightly enclosed. Take your time to roll it firmly but gently to prevent the wrap from tearing.
- Secure and Slice: Use one or two toothpicks to secure the wrap so it holds its shape. Using a sharp knife, slice the wrap in half at a slight diagonal for an attractive presentation. This also makes it easier to eat and share.
- Serve Immediately: Place the wrap halves on a serving plate. Serve immediately for the best texture and flavor, as the avocado is at its freshest and the spinach retains its crispness. These wraps pair wonderfully with a light dipping sauce, salsa, or a wedge of lime for extra zest.
- Optional Storage Tip: If you are preparing the wrap for later consumption, wrap it tightly in plastic wrap or foil and refrigerate. Consume within 24 hours for optimal freshness. Keep the toothpicks in place until ready to serve to maintain its structure. Avoid freezing, as the avocado may become mushy when thawed.
Notes
- Feel free to swap the wholemeal pita with a soft tortilla, flatbread, or even a lettuce leaf for a low-carb option.
- Adjust the Sriracha according to your heat preference, or replace it with a dash of smoked paprika for mild flavor.
- Use pre-cooked shrimp to save time, or cook fresh shrimp quickly in a skillet with a pinch of salt and lime.
- For a creamier texture, mash half the avocado slightly before combining with the other ingredients.
- This wrap is best eaten fresh, as avocado can oxidize and spinach may wilt if left too long.
Chef’s Secrets: Elevate Flavor And Texture
To make these wraps truly exceptional, focus on ingredient balance and freshness.
Use ripe, creamy avocado for smoothness and a satisfying mouthfeel. Fresh herbs like cilantro add a fragrant, bright note that elevates the simple shrimp and vegetable combination.
When assembling the wrap, don’t overfill—the perfect wrap is compact yet generously layered. A light squeeze of lime juice just before serving enhances flavors and prevents the avocado from browning.
Finally, for a subtle crunch, consider adding thinly sliced cucumber or bell pepper strips.
Serving Suggestions: Delicious Pairing Ideas
These wraps shine as a standalone lunch or dinner, but they can also be paired with a crisp side salad, homemade vegetable chips, or a light soup for a balanced meal.
For added indulgence, serve with a dollop of Greek yogurt mixed with lime and herbs or a zesty mango salsa.
They are perfect for office lunches, picnic baskets, or casual weeknight meals.
Presenting them cut diagonally adds visual appeal, making them more enticing for family and guests.
Storage Tips: Keep Wraps Fresh Longer
If making ahead, wrap each sandwich tightly in plastic wrap or foil and refrigerate for up to 24 hours.
Keep toothpicks in place until ready to eat to maintain structure. Avoid freezing, as the avocado can become mushy and the spinach may wilt.
To maintain freshness, store any leftover shrimp mixture in an airtight container and assemble the wrap just before serving.
For transport, consider placing the wrap in an insulated lunch box with a cold pack to keep ingredients crisp.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes, frozen shrimp works well if fully thawed and drained. Rinse under cold water and pat dry to remove excess moisture before adding to the wrap.
2. How spicy are these wraps?
The heat comes from Sriracha, but you can adjust it to your taste. For a milder version, omit the hot sauce or replace with smoked paprika.
3. Can I make this wrap vegetarian?
Absolutely! Replace shrimp with chickpeas, roasted tofu, or grilled vegetables for a satisfying, protein-rich vegetarian alternative.
4. What type of bread works best?
Wholemeal pita or soft tortillas hold the filling well, but you can also use flatbreads or even large lettuce leaves for a low-carb option.
5. Can I prep this in advance?
Yes, the filling can be prepped up to a day ahead, but it’s best to assemble the wrap just before eating to keep the avocado fresh and the greens crisp.
