15-Minute Quick Shrimp Avocado Wraps
A quick, nutrient-packed, no-cook wrap featuring shrimp, avocado, spinach, and colorful bell peppers. Perfect for meal prep, office lunches, or a light, satisfying dinner.
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.
