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Shrimp Salad Wrap

Try this sweet and crunchy Shrimp Salad Wrap next time you make lunch.


Servings: 2


  • Shrimp
  • 1 tbsp olive oil
  • ½ lb shrimp, 21–25 peeled and deveined
  • Juice of 1 lime
  • 2 teaspoons salt
  • Dressing
  • 3 tbsp sesame oil
  • 1 tablespoon orange juice
  • 1 tbsp honey
  • 2 tbsp rice wine vinegar
  • 1 tsp salt
  • 1 tsp fresh ginger, grated
  • 1 tbsp thinly sliced scallions

Salad Mixture

  • 5 oz. Fresh Express sweet and crunchy lettuce
  • 1 large navel orange, peeled and sectioned into supremes
  • ½ cup crunchy chow mein noodles
  • 2 spinach flour tortillas
  • 1 avocado, sliced
  • ¼ red onion, thinly sliced
  • ¼ cup chopped cilantro


  • In medium saute pan over medium heat, add olive oil, shrimp, lime juice, and salt. Cook shrimp 2 minutes per side until cooked through and pink on outside. Remove from heat and set aside.
  • To make the dressing, whisk together all the ingredients except the scallions in a small bowl. Then mix in scallions and set aside.
  • In a large bowl, toss together the lettuce mix, cooked shrimp, orange, chow mein noodles, and dressing. Season with salt, to taste.
  • Lay spinach tortilla on flat surface and evenly place avocado on the bottom half. Then add red onion, cilantro, and about 1 cup of salad mixture on top of avocado. Fold in sides and wrap up tightly. Repeat with remaining tortillas.
  • Cut wraps in half diagonally and serve with remaining dressing.