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Grilled Shrimp Caesar Wraps

A delicious combination of smoky shrimp, tangy Caesar dressing, and crisp romaine wrapped in a soft tortilla, perfect for summer gatherings or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Casual
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb shrimp (peeled and deveined)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 tbsp lemon juice
For the Caesar Dressing
  • 1/2 cup mayonnaise
  • 2 tbsp Parmesan cheese (grated)
  • 1 tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 clove garlic (minced)
  • Salt and pepper to taste
For the Wraps
  • 4 large flour tortillas
  • 2 cups romaine lettuce (chopped)
  • 1/2 cup Parmesan cheese (shaved)
  • 1/2 cup croutons (optional)
  • 4 slices bacon (cooked and crumbled) (optional)

Method
 

Prepare the Shrimp
  1. In a bowl, toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
  2. Grill shrimp for 2-3 minutes per side until they turn pink and opaque.
  3. Finish with a quick squeeze of lemon juice and set aside briefly to rest.
Make the Caesar Dressing
  1. In a bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Worcestershire sauce, Dijon mustard, and garlic.
  2. Season with salt and pepper to taste.
  3. If you like a thinner dressing, stir in a teaspoon or two of water or olive oil.
Assemble the Wraps
  1. Warm tortillas in a skillet for about 30 seconds to make them pliable.
  2. Spread a layer of Caesar dressing on each tortilla.
  3. Add grilled shrimp, romaine lettuce, Parmesan cheese, and optional toppings like bacon and croutons.
  4. Fold the sides inward, then roll tightly from the bottom up.
Serve and Enjoy
  1. Slice wraps in half and serve immediately so the shrimp stay warm and the lettuce stays crisp.

Notes

Best eaten fresh. If you must store, keep components separate: shrimp and dressing in airtight containers in the fridge for up to 2 days, and tortillas and lettuce chilled separately. If assembled, store wrapped tightly in plastic wrap and consume within 24 hours to avoid soggy greens.