Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 4 large flour tortillas
- 4 cups chopped romaine lettuce
- ½ cup Caesar dressing
- ¼ cup grated Parmesan cheese
- ½ cup cherry tomatoes, halved (optional)
Instructions
- Rinse shrimp under cold water and pat dry. Place in a medium bowl.
- Drizzle olive oil over shrimp. Sprinkle garlic powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
- Preheat grill or skillet to medium-high heat for 3–5 minutes.
- Arrange shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- Chop romaine lettuce into bite-sized pieces and halve cherry tomatoes if using. Place in a large bowl.
- Add Caesar dressing to lettuce and toss lightly. Sprinkle Parmesan cheese and toss gently again.
- Lay a tortilla flat. Place a generous amount of dressed lettuce in the center, then top with grilled shrimp and optional tomatoes.
- Fold the sides over the filling and roll tightly from the bottom to form a wrap.
- Serve immediately, or wrap in parchment for storage up to 24 hours in the refrigerator.
Notes
Toast tortillas lightly before assembling for extra flavor.
Pre-washed lettuce saves time.
Add crushed red pepper flakes for a spicier version.
Substitute shrimp with grilled chicken or tofu for variety.
- Prep Time: 15
- Cook Time: 6