A vibrant and satisfying dish filled with tender shrimp, crisp vegetables, and a creamy chipotle sauce wrapped in warm tortillas. These wraps are perfect for quick lunches, easy dinners, or meal prep.
Why You’ll Love This Recipe
These spicy shrimp wraps strike the perfect balance between heat, creaminess, and freshness. They come together quickly, use simple ingredients, and deliver bold flavors every time. The homemade chipotle sauce adds a smoky kick that complements the shrimp beautifully, making this a reliable go-to meal for shrimp lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shrimp:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (adjust to taste)
Juice of 1/2 lime
For the chipotle sauce:
1/2 cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon lime juice
1 teaspoon honey
1 to 2 teaspoons chipotle in adobo puree (adjust to spice level)
1/4 teaspoon garlic powder
Pinch of salt
For assembling the wraps:
4 large tortillas (flour or whole wheat)
1 cup shredded lettuce
1 cup sliced cherry tomatoes
1/2 cup thinly sliced red onion
1 avocado, sliced
Directions
In a bowl, combine paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, cayenne, olive oil, and lime juice. Add the shrimp and toss to coat evenly.
Heat a skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side, or until pink and cooked through. Remove from heat.
In a separate bowl, whisk together mayonnaise, yogurt, lime juice, honey, chipotle puree, garlic powder, and salt until smooth.
Warm the tortillas briefly in a dry pan or microwave.
Spread chipotle sauce on each tortilla. Layer with lettuce, tomatoes, red onion, and avocado slices.
Add the cooked shrimp, drizzle with extra sauce if desired, and roll into wraps.
Slice in half and serve immediately.
Servings and timing
This recipe makes 4 wraps.
Prep time: 15 minutes
Cook time: 6 minutes
Total time: 21 minutes
Variations
Substitute Greek yogurt for mayonnaise to lighten the sauce.
Add cooked rice or quinoa for a heartier wrap.
Use grilled shrimp instead of pan-seared for a smoky flavor.
Add sliced jalapeños for extra heat.
Replace tortillas with lettuce leaves for a low-carb option.
Storage/Reheating
Wraps are best enjoyed fresh. For meal prep, store components separately:
Cooked shrimp: refrigerate up to 3 days in an airtight container.
Chipotle sauce: refrigerate up to 5 days.
Vegetables: store chopped and refrigerated up to 2 days.
Reheat shrimp gently in a skillet over low heat before assembling.
FAQs
How spicy are these shrimp wraps?
They have a moderate kick, but you can adjust the spice by reducing or increasing the cayenne and chipotle.
Can I use frozen shrimp?
Yes, just thaw and pat dry before seasoning.
Can I make the chipotle sauce ahead of time?
Yes, it keeps well in the refrigerator for up to 5 days.
Can I use corn tortillas instead of flour?
Yes, but warm them well to prevent tearing.
What can I serve with these wraps?
They pair well with salads, roasted vegetables, or simple rice dishes.
Can I grill the shrimp instead of pan-cooking?
Absolutely. Grilling adds wonderful smoky flavor.
How can I make the wraps less spicy?
Reduce or omit the cayenne pepper and use less chipotle puree.
Can I use another protein?
Chicken, fish, or tofu work well with the same seasoning.
Are these wraps suitable for meal prep?
Yes, if you store components separately and assemble just before eating.
Can I add cheese?
Yes, shredded cheddar or cotija complements the flavors nicely.
Conclusion
These spicy shrimp wraps with chipotle sauce offer a perfect blend of heat, creaminess, and crunch. Easy to prepare and incredibly flavorful, they make an excellent choice for quick meals any day of the week. Enjoy them fresh, customize them to your taste, and savor a wrap that delivers bold, satisfying flavors every time.
Spicy shrimp wraps loaded with seasoned shrimp, fresh vegetables, and a smoky chipotle sauce—perfect for quick lunches, easy dinners, or meal prep.
Ingredients
For the shrimp:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (adjust to taste)
Juice of 1/2 lime
For the chipotle sauce:
1/2 cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon lime juice
1 teaspoon honey
1 to 2 teaspoons chipotle in adobo puree (adjust to spice level)
1/4 teaspoon garlic powder
Pinch of salt
For assembling the wraps:
4 large tortillas (flour or whole wheat)
1 cup shredded lettuce
1 cup sliced cherry tomatoes
1/2 cup thinly sliced red onion
1 avocado, sliced
Instructions
In a bowl, mix paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, cayenne, olive oil, and lime juice. Toss shrimp in the mixture until evenly coated.
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side or until pink and fully cooked. Remove from heat.
In a separate bowl, whisk together mayonnaise, yogurt, lime juice, honey, chipotle puree, garlic powder, and salt until smooth.
Warm tortillas in a dry pan or microwave until soft.
Spread chipotle sauce over each tortilla, then layer with lettuce, tomatoes, red onion, and avocado slices.
Add shrimp to each wrap, drizzle with extra sauce if desired, then roll into wraps.
Slice in half and serve immediately.
Notes
Adjust spice level by changing the amount of cayenne and chipotle puree.
Store components separately for meal prep and assemble just before eating.
Grill shrimp instead of pan-searing for extra flavor.
Swap mayo for Greek yogurt in the sauce for a lighter version.
Wraps can be made low-carb by using lettuce leaves instead of tortillas.
