Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas (10-inch)
- 3 cups chopped romaine lettuce
- 1/2 cup Caesar dressing
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup croutons, lightly crushed
Instructions
- Preheat a grill pan or outdoor grill over medium-high heat.
- In a medium bowl, toss shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- Grill shrimp for 2–3 minutes per side until pink and opaque with light grill marks. Remove and let rest briefly.
- Warm tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
- In a large bowl, toss romaine lettuce with Caesar dressing and Parmesan cheese until evenly coated.
- Lay tortillas flat and add Caesar salad mixture to the center of each.
- Top with grilled shrimp and sprinkle with crushed croutons.
- Fold in sides and roll tightly into wraps. Slice in half if desired and serve immediately.
Notes
- Do not overcook shrimp to prevent a rubbery texture.
- Store components separately for best freshness when meal prepping.
- Use whole wheat tortillas or light dressing for a lighter option.
- Add extra vegetables like cherry tomatoes or cucumbers for more crunch.
- Best enjoyed fresh, but assembled wraps can be refrigerated up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 wrap
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 210 mg
