Shrimp and Avocado Wrap with Cilantro-Lime Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Sautéed shrimp combined with creamy avocado and crisp vegetables, wrapped in a soft tortilla and dressed with a zesty cilantro-lime sauce. This mexican-inspired sandwiches & wraps ready in about 18 minutes pairs medium shrimp peeled and deveined, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 10 oz medium shrimp peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (10 inch) large flour tortilla
• 1/2 sliced ripe avocado
• 1/2 cup shredded red cabbage
• 1/4 cup grated carrot
• 2 tbsp chopped fresh cilantro leaves
• 1 tbsp lime juice
• 2 tbsp Greek yogurt
• 1 tsp honey

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Toss 10 oz medium shrimp with 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté shrimp for 2-3 minutes per side until pink and opaque; remove from heat.
2. Step 2: In a small bowl, whisk together 2 tbsp Greek yogurt, 1 tbsp lime juice, 1 tsp honey, and 2 tbsp chopped fresh cilantro to create a creamy dressing.
3. Step 3: Lay 1 large flour tortilla flat and spread half the cilantro-lime dressing evenly over the surface. Arrange 1/2 sliced ripe avocado, 1/2 cup shredded red cabbage, 1/4 cup grated carrot, and sautéed shrimp in the center.
4. Step 4: Drizzle remaining dressing over the filling. Fold in the sides of the tortilla and roll tightly from the bottom to form a wrap. Slice in half and serve warm or chilled for a bright seafood meal.