Vegan Spicy Shrimp Wrap
Satisfy your craving for bold, vibrant flavors with this Vegan Spicy Shrimp Wrap recipe that's as delicious as it is nutritious! Featuring plant-based shrimp perfectly seasoned with smoked paprika, cayenne, and garlic powder, this wrap delivers a spicy kick that's sure to impress. The shrimp are pan-seared for a golden finish and paired with a refreshing medley of romaine lettuce, shredded carrots, crunchy red cabbage, and creamy avocado. A fiery vegan sriracha mayo sauce ties everything together, making each bite irresistible. Easy to prepare in under 30 minutes, these wraps are perfect for a quick lunch, dinner, or even meal prep. Served with an optional garnish of fresh cilantro, they’re a tasty, plant-based alternative to classic shrimp wraps.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 8 ounces Plant-based shrimp (store-bought or homemade)
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Soft flour tortillas (vegan)
- 4 leaves Romaine lettuce
- 0.5 cup Shredded carrots
- 0.5 cup Red cabbage, thinly sliced
- 1 medium Avocado, sliced
- 0.25 cup Vegan mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon Lime juice
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a small bowl, mix the smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Pat the plant-based shrimp dry with a paper towel. Toss the shrimp in the spice mixture until fully coated.
Heat olive oil in a non-stick skillet over medium heat. Add the seasoned plant-based shrimp and cook for 3-4 minutes on each side until lightly browned and heated through. Remove from heat and set aside.
In a small bowl, whisk together the vegan mayonnaise, sriracha sauce, and lime juice to create the spicy mayo sauce.
Place one tortilla flat on a clean work surface. Spread a tablespoon of the spicy mayo sauce across the center of the tortilla.
Layer the romaine lettuce, shredded carrots, red cabbage, and sliced avocado on top of the sauce.
Add a portion of the cooked plant-based shrimp on top of the vegetables.
Garnish with fresh cilantro if desired.
Carefully fold the sides of the tortilla in, then roll it tightly from the bottom to form a wrap. Repeat for the remaining tortillas and ingredients.
Slice each wrap in half if desired, and serve immediately.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 3514 mg | 153% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 20.9 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2099 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
