Pin it Plump shrimp tossed in spicy buffalo sauce wrapped with crisp lettuce creamy ranch and tangy vegetables for a zesty satisfying meal.
I first made these wraps for a game day lunch and they disappeared within minutes. The combination of spicy shrimp and creamy ranch is always a crowd pleaser.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined
- Olive oil: 1 tbsp
- Garlic powder: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt: 1/4 tsp
- Black pepper: 1/4 tsp
- Buffalo sauce: 1/4 cup (60 ml) hot sauce (e.g. Franks RedHot)
- Unsalted butter: 2 tbsp, melted
- Honey: 1 tsp
- Flour tortillas: 4 large (10 inch/25 cm)
- Iceberg lettuce: 1 cup, shredded
- Carrot: 1/2 cup, julienned
- Celery: 1/2 cup, thinly sliced
- Red onion: 1/4 cup, thinly sliced
- Ranch or blue cheese dressing: 1/3 cup
Instructions
- Season and marinate shrimp:
- In a bowl toss shrimp with olive oil garlic powder smoked paprika salt and black pepper.
- Cook the shrimp:
- Heat a large skillet over medium high. Add shrimp and cook 2 3 minutes per side until pink and opaque. Remove from heat.
- Make buffalo sauce and coat shrimp:
- In a separate bowl mix hot sauce melted butter and honey. Toss cooked shrimp in the buffalo sauce until coated.
- Warm the tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble the wraps:
- Spread ranch or blue cheese dressing down the center of each tortilla. Add lettuce carrots celery and red onion. Top with buffalo shrimp.
- Roll and serve:
- Roll up each tortilla tightly to form a wrap folding in the ends. Slice in half if desired. Serve immediately.
Pin it My family loves building their own wraps at the table adding extra ranch or loading up on veggies to suit their tastes.
Variations
Try adding avocado fresh cilantro or pickled jalapeno slices for an extra kick. Swap ranch out for blue cheese dressing if you prefer a tangier bite.
Serving Suggestions
Pair these wraps with crisp carrot sticks a green salad or oven baked fries. They’re also delicious served with a chilled glass of Sauvignon Blanc.
Storing Leftovers
Keep components separate in airtight containers. Assemble right before serving for best texture. Leftover shrimp will keep for up to 2 days refrigerated.
Pin it Enjoy these wraps fresh for the boldest flavors and crunch. They’re sure to become a staple at your table.
Common Questions
- → What type of shrimp works best for this dish?
Large, peeled, and deveined shrimp are ideal as they cook evenly and absorb the buffalo sauce well.
- → Can I adjust the spice level?
Yes, increase the hot sauce or add cayenne pepper to boost heat according to your preference.
- → What alternatives exist for the creamy dressing?
Ranch or blue cheese dressing both complement the flavors, but you can choose based on your taste.
- → How do I keep the wraps from becoming soggy?
Warm the tortillas before assembling and place the dressing and wet veggies near the center to prevent sogginess.
- → Are there suitable substitutions for dietary needs?
Grilled chicken can replace shrimp, and gluten-free tortillas can be used to accommodate gluten sensitivities.