🦐 Pesto Shrimp Wraps
Fresh, flavorful wraps filled with pesto shrimp, couscous, crunchy almonds, and vegetables. Quick to prepare and perfect for lunch or dinner.
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.