1 Servings 3 min Cook
3 1 Oz Shrimp
1 Tbsp Light Mayonnaise
1/4 Tsp Sriracha Sauce
1 Tortilla (approx 7-8" dia) Tortillas
3/4 Cup, pared, chopped Cucumber
2/3 Cup, chopped Red Bell Pepper
1/2 Cup Spinach
2 Tbsp Fresh Cilantro
Bring 2 cups water to a boil in a small saucepan.
Add shrimp and cook until pink, about 3 minutes.
Drain and rinse under cold water.
Combine mayonnaise and Sriracha.
Spread on the lower hemisphere of the tortilla, leaving 1 inch along the edge.
Spread the shrimp evenly over the mayo, top with cucumber, bell pepper, spinach, and cilantro.
Fold in the sides and roll the wrap tightly from the bottom to the top.
Cut in half.
