Shrimp is a great source of low-fat protein, heart-healthy omega-3s and vitamin B-12. The juicy prawns are also a good option for a light lunch, especially when spiked with a little Sriracha hot sauce. This spicy wrap takes almost no time to prepare (keep cooked shrimp handy to shave off even more prep time) and it’s so satisfying it’ll likely become a midday go-to.
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Sriracha Spicy Shrimp Wrap Recipe
- 379 cal
- 15 g fat (2 g sat)
- 30 g carbs
- 728 mg sodium
- 5 g fiber
- 5 g sugar
- 32 g protein
Total time: 15 minutes
4 oz shrimp, peeled and deveined
1 tablespoon mayonnaise
1/4 teaspoon Sriracha chili sauce
1 (10-inch) whole-wheat tortilla wrap
1 mini seedless cucumber, sliced thinly
1/4 red bell pepper, sliced thinly
1/2 cup baby spinach
2 tablespoons chopped cilantro
- Bring two cups water to a boil in a small saucepan. Add shrimp and cook until pink, about three minutes. Drain and rinse under cold water.
- Combine mayonnaise and Sriracha. Spread on the lower hemisphere of the tortilla, leaving one 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.