Heat a large skillet over medium-high heat. When hot, add the shrimp in a single layer and cook 1-2 minutes per side until opaque and just cooked through (internal temp ~120–130°F). Remove shrimp to a plate and set aside.

Buffalo sauce (if choosing Buffalo)

In the same skillet over low heat, add the unsalted butter and melt. Stir in the hot sauce and remaining 1 tsp kosher salt. Warm until fully combined and glossy, about 1 minute. Return cooked shrimp to the skillet and toss to coat evenly in the buffalo sauce. Keep warm off heat.

Thai sauce (if choosing Thai)

In a small bowl whisk together sweet chili sauce, peanut butter, soy sauce, rice vinegar, lime juice and 1 tablespoon water until smooth. Taste and adjust: add more water for thinner consistency or a little more lime for brightness. Toss the cooked shrimp with this sauce so each piece is coated. Keep warm.

Slaw & dressing

In a medium bowl combine shredded cabbage, shredded carrot, sliced green onions and chopped cilantro (if using).

In a small bowl whisk together Greek yogurt, apple cider vinegar, honey, 1/4 tsp salt and 1/4 tsp pepper until smooth. Pour dressing over the slaw and toss to combine. Taste and adjust seasoning.

Assemble wraps

Warm tortillas for 10–15 seconds per side in a dry skillet or microwave covered with a damp paper towel for 15 seconds to make them pliable. If using lettuce, wash and pat dry leaves.

Place a warmed tortilla on a flat surface. Spoon about 1/2 cup dressed slaw down the center, then top with 4–5 coated shrimp (approximately 4 oz shrimp per wrap). For Buffalo: sprinkle with crumbled blue cheese or shredded cheese if desired. For Thai: garnish with extra cilantro and a squeeze of lime.

Fold the bottom up over the filling, fold in the sides, and roll tightly. Repeat for remaining wraps.

Cut each wrap in half on a diagonal and serve immediately with lime wedges and extra sauce on the side.