Sonoran Shrimp Wrap Recipe

Marinate the shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tsp chopped chipotle in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tbs lime juice, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Add shrimp and toss to coat evenly. Let sit 10–15 minutes at room temperature or up to 30 minutes refrigerated.

Cook the shrimp

Heat a large skillet over medium-high heat and add 1 tsp cooking oil. When hot, add shrimp in a single layer (do not overcrowd). Cook 1–2 minutes per side until shrimp are opaque and slightly charred at edges (total 3–4 minutes depending on size). Remove from pan and transfer to a plate; tent with foil to keep warm.

While shrimp marinates or cooks, whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1 tsp blended chipotle in adobo, 1 tsp honey, 1 tbs fresh lime juice, 1/2 tsp garlic powder and 1/4 tsp salt in a small bowl. Adjust thickness with up to 1 tbs water to reach drizzling consistency. Taste and adjust salt, lime or chipotle for heat.

Prepare fillings

Rinse and dry field greens. Halve cherry tomatoes, rinse and drain black beans, dice avocado and red onion, and chop cilantro. Keep avocado tossed lightly with a squeeze of lime if not assembling immediately to slow browning.

Warm tortillas

Warm chipotle tortillas briefly 10–15 seconds per side in a dry skillet over medium heat or wrap in a damp towel and microwave 20–30 seconds until pliable.

Assemble the wraps

Lay a warmed tortilla flat. Spoon about 1 cup mixed field greens in the center, 1/4 cup halved cherry tomatoes, 1/4 cup black beans, a quarter of the cooked shrimp (about 4–5 shrimp), and 1/4 diced avocado. Drizzle 1–2 tbs chipotle dressing over the filling and sprinkle with a little red onion and chopped cilantro. Fold sides in and roll tightly from the bottom to form a wrap. Repeat for remaining tortillas and fillings.

Finish & serve

If desired, toast assembled wraps seam-side down in a skillet over medium-low for 1–2 minutes per side to seal and add light crispness. Slice in half on the bias and serve immediately with lime wedges and extra dressing on the side.