These Shrimp Avocado Wraps are a fresh, vibrant, and nutritious take on handheld lunches.
Bursting with flavor, the combination of tender shrimp, creamy avocado, crisp bell peppers, and leafy spinach creates a satisfying texture contrast in every bite.
15-Minute Quick Shrimp Avocado Wraps
Equipment
- 1 medium mixing bowl
- 1 Sharp Knife
- 1 Cutting board
- 1 Set Measuring Spoons
- Toothpicks
Ingredients
- ⅓ cup chopped bell pepper red or green
- 1 tbsp chopped red onion
- ½ ripe avocado cubed (about ¾ cup)
- ½ cup cooked shrimp peeled and deveined (about 10 small shrimps)
- 1 tsp lime juice
- 1 tsp Dijon mustard
- ⅛ tsp Sriracha hot sauce
- 1 tbsp chopped cilantro
- Salt and pepper to taste
- 1 large wholemeal pita bread
- ¾ cup baby spinach
- Toothpicks for securing wraps
Instructions
- Prepare the Vegetables: Start by washing and drying all fresh produce. Chop the bell pepper into small, bite-sized pieces to ensure each wrap has a burst of sweetness and crunch. Finely dice the red onion to evenly distribute its sharp, savory flavor throughout the filling. Set the chopped vegetables aside in a medium-sized bowl. Properly preparing your vegetables first allows for a smooth, efficient assembly process.
- Cube the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into uniform cubes, approximately ½ inch each, for easy mixing and a creamy texture that complements the shrimp. Lightly toss the avocado cubes with the lime juice to prevent browning and add a subtle tang that brightens the wrap.
- Chop the Shrimp: If your shrimp is pre-cooked, peel and devein it if not done already. Chop the shrimp into small pieces that are easy to bite through, roughly the same size as the avocado cubes. This ensures every bite contains a balanced combination of shrimp and avocado, making the wrap flavorful and satisfying.
- Mix the Filling: In your medium mixing bowl, combine the chopped shrimp, avocado cubes, bell pepper, red onion, and chopped cilantro. Add Dijon mustard, Sriracha, salt, and pepper. Gently fold the ingredients together with a spatula or spoon until well combined. Be careful not to mash the avocado too much; you want a creamy texture but still distinct pieces. Taste and adjust seasoning as needed for a perfect balance of tangy, spicy, and savory notes.
- Prepare the Wrap Base: Lay out your wholemeal pita bread flat on a clean cutting board or plate. Place half of the baby spinach evenly in the center of the pita, forming a bed for the shrimp mixture. This layer of greens adds freshness, fiber, and a slight crunch that enhances the overall texture of the wrap.
- Assemble the Wrap: Spoon the shrimp and avocado mixture evenly over the spinach layer. Spread it gently to cover the greens without spilling over the edges. Add the remaining spinach on top for extra color, nutrition, and crunch. Carefully fold the sides of the pita inward, then roll from the bottom to form a tight, cylindrical wrap.
- Secure and Slice: Use toothpicks to hold the wrap together, ensuring it stays intact during handling and serving. With a sharp knife, cut the wrap in half diagonally to create two visually appealing portions. This also makes it easier to eat, whether for a packed lunch or immediate serving.
- Serve Immediately: Arrange the halves on a plate, optionally garnishing with extra cilantro or a lime wedge for a vibrant presentation. These wraps are best enjoyed fresh while the avocado is creamy and the shrimp is tender, offering a perfect combination of flavors and textures in every bite.
Notes
- Substitute a wholemeal pita with a tortilla, lavash, or gluten-free wrap as needed.
- Use pre-cooked shrimp to save time, or quickly sauté raw shrimp in olive oil with a pinch of salt and pepper.
- For added crunch, consider adding thinly sliced cucumber, radish, or shredded carrots.
- Adjust Sriracha to taste for milder or spicier flavor.
- Lime juice helps keep avocado fresh and adds a bright, tangy flavor.
- Prepare the filling ahead of time and store separately for easy meal prep.
Beyond taste, this wrap is a nutritional powerhouse: shrimp provides lean, high-quality protein, while avocado delivers heart-healthy monounsaturated fats.
The wholemeal pita and fresh vegetables add fiber, keeping you fuller for longer while supporting digestive health.
Lightly seasoned with lime juice, Dijon mustard, and a hint of Sriracha, the wrap is low in saturated fat, naturally gluten-free if using gluten-free wraps, and easily adaptable for meal prep.
Quick to assemble and requiring no cooking beyond prepped shrimp, it’s perfect for busy weekdays, office lunches, or a refreshing dinner option that doesn’t compromise on flavor or health.
Must-Have Tools for Perfect Results
Mixing Bowl
Ideal for combining shrimp, avocado, peppers, and spices evenly. Its versatility makes it indispensable for salads, marinades, and batters.
Sharp Knife
Essential for finely chopping vegetables and slicing wraps cleanly. A high-quality knife ensures safety and precision in any kitchen task.
Cutting Board
Protects your countertops while providing a stable surface for chopping and assembling ingredients. Durable boards last years and reduce cross-contamination.
Measuring Spoons
Guarantees accurate seasoning and dressing proportions for consistent flavor. They are perfect for both cooking and baking precision.
Toothpicks
Keeps wraps securely rolled and presentable. Beyond wraps, they’re handy for appetizers, cocktail garnishes, and party platters.
Chef’s Secrets for Flavorful Wraps
To maximize flavor, balance texture and seasoning carefully.
The secret lies in combining creamy avocado with tender shrimp and crisp vegetables—each bite should have a harmonious mix of soft, crunchy, and juicy elements.
Using fresh lime juice not only prevents avocado browning but also lifts the overall flavor.
For a smoky or spicier edge, lightly char bell peppers under a broiler before adding them to the mix.
Adding chopped fresh herbs, like cilantro or parsley, intensifies the freshness and gives the wrap a restaurant-quality finish.
Always taste and adjust seasoning before assembling; even a small pinch of salt or dash of hot sauce can transform the wrap from good to exceptional.
Serving Suggestions for Everyday Meals
These wraps shine as a standalone lunch, a light dinner, or a picnic option.
Pair with a crisp side salad, roasted sweet potato wedges, or a small bowl of gazpacho to create a colorful, balanced meal.
For a more indulgent presentation, serve with a creamy yogurt or avocado-based dip on the side.
They are also ideal for meal prep: assemble the filling in advance and wrap individually for grab-and-go lunches.
For entertaining, cut the wraps into bite-sized pinwheels secured with toothpicks to serve as finger food at parties or casual gatherings.
Storage Tips for Freshness Retention
The wrap filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.
Keep the spinach and pita separate until ready to assemble to prevent sogginess.
Leftover wraps are best eaten within 12 hours after assembly to enjoy optimal texture and flavor.
If necessary, wraps can be partially wrapped in parchment and tightly sealed in a container for transport.
Avoid freezing the wrap, as avocado and fresh vegetables can become watery and lose their texture upon thawing.
Frequently Asked Questions
1. Can I use raw shrimp instead of cooked?
Yes, simply sauté or boil raw shrimp until pink and fully cooked, about 2–3 minutes per side depending on size. Cool before mixing with avocado and vegetables.
2. What can I substitute for wholemeal pita?
Tortillas, flatbreads, or gluten-free wraps work perfectly. Each will slightly change the texture, but the flavor remains delicious.
3. How can I make this wrap spicier?
Increase the Sriracha, add a pinch of crushed red pepper flakes, or include diced jalapeño. Adjust gradually to suit your taste.
4. Can this be made vegan?
Yes, substitute shrimp with chickpeas, roasted tofu, or seasoned tempeh. Add extra lime juice and spices to maintain bold flavor.
5. How do I prevent the wrap from getting soggy?
Assemble just before eating, keep greens and wrap separate until ready, and lightly pat vegetables dry. Lime juice on avocado also helps minimize moisture.
