Description
These Grilled Shrimp Caesar Wraps combine perfectly seasoned, char-grilled shrimp with crisp romaine lettuce, crunchy croutons, and creamy Caesar dressing, all wrapped in warm, lightly charred flour tortillas. A quick and delicious meal that’s ideal for a light lunch or casual dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Wrap Components
- 4 flour tortillas
- 2 cups chopped romaine lettuce
- 1 cup croutons
- 1/2 cup Caesar dressing
Instructions
- Season the Shrimp: In a medium bowl, toss the raw shrimp with olive oil, granulated garlic, smoked paprika, salt, and pepper until they are evenly coated with the seasoning.
- Grill the Shrimp: Preheat your grill to medium-high heat. Place the seasoned shrimp on the grill and cook for about 2-3 minutes per side, or until the shrimp are opaque and cooked through.
- Grill the Tortillas: Grill each flour tortilla for about 30 seconds per side until lightly charred and warmed through, which adds a smoky flavor and soft texture.
- Prepare the Salad Mixture: In a large bowl, combine the grilled shrimp, chopped romaine lettuce, croutons, and Caesar dressing. Toss gently to ensure the salad ingredients are evenly coated with the dressing.
- Assemble the Wraps: Place a generous portion of the shrimp Caesar mixture onto each grilled tortilla.
- Wrap and Serve: Wrap the tortillas tightly around the filling and serve immediately while warm and fresh for the best flavor and texture.
Notes
- You can substitute romaine lettuce with kale or mixed greens for a different texture.
- To make it gluten-free, use gluten-free tortillas and croutons.
- For a spicier variation, add a pinch of cayenne pepper to the shrimp seasoning.
- If you don’t have a grill, you can cook shrimp in a skillet over medium-high heat and warm tortillas in a dry pan.
- Wraps are best served immediately to avoid sogginess, but they can be wrapped in foil and refrigerated for up to 24 hours.
