Shrimp and Veggie Tortilla Wrap







A recipe from the cuisine, allowed in a / diet.

Usually, a tortilla wrap is full of fat sauces and meat. But not this one, filled with shrimp and veggies! It’s full of nutritious ingredients and replaces the classic mayo with some light yogurt! Plus, the basil gives it a very refreshing taste!

Nutritional Chart

Calories: 395 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 43 g
  • 17 g
  • 19 g

Ingredients Needed for Shrimp and Veggie Tortilla Wrap

20 shrimp 4 ounces of cherry tomato 1 yellow bell pepper 1 red bell pepper 3 garlic cloves 2 mushrooms 1 green chili 2 tablespoons of vegetable oil ¼ red cabbage, shredded 0.25 white cabbage, shredded 4 broccoli florets, cooked and diced ¼ cup yogurt 1 basil leaves 2 tortilla wraps 2 tablespoons of mayonnaise

How to Make Shrimp and Veggie Tortilla Wrap

  1. Dice the red and yellow bell pepper, and the mushrooms.
  2. Slice the carrot, chili, and garlic.
  3. Halve the cherry tomatoes.
  4. Heat the vegetable oil in a skillet.
  5. Throw in it the garlic and the carrot slices, stir, and cook them for 1 minute.
  6. Add the yellow and red bell pepper. Mix.
  7. Add the mushrooms and the shrimp.
  8. Cook until the shrimp turn opaque white.
  9. Add the cherry tomatoes and the chili flakes.
  10. Cook until the shrimp turn pink and the veggies soften a little. Set aside.
  11. Put the red and white cabbage, broccoli, and yogurt in a bowl. Mix to make a salad.
  12. Make one wrap: put half of the basil leaves on one tortilla wrap. Add half of the shrimp mixture and half of the cabbage and broccoli salad.
  13. Make the same for the second wrap.

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