Pesto Shrimp Wraps
Fresh and flavorful Pesto Shrimp Wraps — sautéed shrimp, couscous, baby spinach, basil pesto, and sliced almonds wrapped in soft tortillas. This light, satisfying recipe is perfect for lunch or a quick dinner and is adapted from Costco Connection Magazine (Farm to Table).
Pesto Shrimp Wraps
Ingredients
- 2 tablespoons olive oil
- 32 raw shrimp, peeled and deveined
- 2 cups cooked couscous
- 2 tablespoons Italian dressing
- ½ cup mayonnaise
- ½ cup basil pesto
- 8 large (10-inch) wraps or tortillas
- 1 cup diced red bell pepper
- 2½ cups baby spinach leaves
- 1 cup sliced almonds
- Fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add shrimp and sauté until opaque and cooked through (internal temperature 145°F). Remove from heat.
- In a small bowl, mix cooked couscous with Italian dressing.
- In another bowl, combine mayonnaise and basil pesto.
- Lay wraps flat. Spread about 2 tablespoons of the pesto-mayonnaise mixture on each wrap, leaving a 1-inch border.
- Layer each wrap with diced red bell pepper, baby spinach, couscous mixture, cooked shrimp, and sliced almonds.
- Roll wraps tightly and cut in half diagonally.
- Garnish with chopped fresh basil and additional diced red bell pepper if desired.
Yield: 8 wraps
FAQ
Can I use frozen shrimp?
Yes. Thaw shrimp completely and pat dry before cooking to prevent excess moisture.
What wraps work best?
Large (10-inch) flour tortillas or soft sandwich wraps hold the filling best.
Can I make these wraps ahead of time?
Prepare the filling components ahead, but assemble the wraps just before serving to keep them fresh and prevent sogginess.
What can I substitute for couscous?
Quinoa or rice make good substitutes if couscous is unavailable.