This post is a little late but I wanted to share anyways. Friday we made buffalo shrimp wraps and let me just say they are one of my favorite. In Wilmington there's a restaurant called Carolina Ale House that made this delicious Shrimp Zinger Wrap which is essentially shrimp tossed in buffalo sauce and rolled up with onion, lettuce, and tomato in a wrap. When I first ordered it I was a little skeptical because I wasn't sure about shrimp in buffalo sauce, but after one bite I was hooked and new I had to recreate it at home.
The weekend is usually a time where we go a little crazy with junk, go out to eat or pick up something quick so I wanted something "takeout-ish" in order to not feel deprived but still be somewhat healthy, so this was the perfect thing.
And, a while back I found these really cute red baskets and checkered paper in a bbq set at Walmart for only $5 and I am so glad I got it! Now I can always pretend I am at a diner and make dinner more fun! A little cheesy I know, but I like thats how I like it.
Buffalo Shrimp Wrap
makes 2 servings
12 medium sized shrimp thawed (I prefer the raw kind I cook myself)
1-2 tsp olive oil
2 tbsp of your favorite buffalo wing sauce
2 large 10 inch tortilla wraps
diced red onion
sprinkle of shredded cheese
a little blue cheese or ranch dressing for dipping
Cook shrimp in oil until they are fully pink and opaque. Toss cooked shrimp in buffalo sauce. Top a tortilla with lettuce, tomato, onion, shrimp and cheese. Roll it up, and serve with some fries. EAT!
Calories: 300; Carbs: 39g; Fat: 7g; Protein: 22g; Sugar: 1g; Fiber: 5g
(not including dressing for dipping)
This recipe is a part of my 30 Days of Dinner Challenge. If you have missed the other days and would like to catch up on what's cookin in my kitchen, check it out!