Home Cooking with Jess – Shrimp Wrap

One of my favorite go-to meals for a busy weeknight are wraps.  I generally use whatever protein I have on hand and whatever veggies I have on hand. 

Easy! 

For flavor, I usually have the spices to make a taco/fajita type seasoning, but the seasoning packages are great, too.  I used to always have the frozen tri peppers and onions bags in my fridge for omelets and wraps, but I really love tender crisp veggies so I sick with fresh.   

I haven’t promoted the dollar baskets are Jebbia’s in a few weeks, so a reminder that you can often get 2-3 “just passed ripe” colored bell peppers for $1 and that are perfect to sauté up for these wraps.  

Top with anything you would like.  

My trifecta is salsa, sour cream and guacamole. 

Here is my spice mix:

• 3 tsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper 

Ingredients for wraps:

• 2 -4 soft tortilla shells 
• 1 onion 
• 2 Bell pepper cut into strips
• 6-8 Frozen raw shrimp with tails off
• 2 tbsp butter 
• 2 tbsp of seasoning 
• 1/4 cup of water

Directions:

1. Put shrimp in a bowl of cold water to thaw. 
2. Sauté veggies in butter. 
3. Add thawed shrimp and cook until pink. 
4. Add seasoning and water. 
5. Stir until combined. Serve on warm tortilla shell
6. Top with cheese, salsa, sour cream, guacamole, lettuce, tomato or any of your favorite toppings.