15-Minute Shrimp Avocado Wraps
A quick, no-cook wrap combining tender shrimp, creamy avocado, and fresh vegetables. High in protein, fiber, and healthy fats, this wrap makes a satisfying and nutritious lunch or dinner in just 15 minutes. Perfect for meal prep or a light, everyday meal.
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.
