This Caesar wrap with garlic shrimp makes a polished lunch: juicy shrimp, crisp romaine, a silky homemade dressing, and a generous dusting of Parmesan, all wrapped in a soft tortilla. It comes together quickly, looks straight out of a café, and always opens the appetite.
Ingredients
- Flour tortillas or thin lavash – 4 pieces
- Raw peeled shrimp – 14 oz (400 g)
- Romaine lettuce – 9 oz (250 g)
- Cherry tomatoes – 5 oz (150 g)
- Parmesan for filling – 1.4 oz (40 g)
- Croutons – 1.4 oz (40 g)
- Olive oil, for frying – 1 tbsp
- Unsalted butter – 0.7 oz (20 g)
- Garlic – 4 cloves
- Smoked paprika – 1/2 tsp
- Salt – 1/2 tsp
- Black pepper – 1/4 tsp
- Lemon juice, for the shrimp – 1 tbsp
- For the light Caesar dressing:
- Mayonnaise – 2.8 oz (80 g)
- Greek yogurt – 2.8 oz (80 g)
- Parmesan, for the dressing – 0.7 oz (20 g)
- Lemon juice – 1 tbsp
- Dijon mustard – 1 tsp
- Worcestershire sauce – 1/2 tsp
- Anchovies – 2 fillets, optional
- Olive oil – 1 tbsp
How to make it
- Make the dressing: in a bowl, combine the mayonnaise, yogurt, finely grated Parmesan, lemon juice, mustard, Worcestershire sauce, 1 finely grated garlic clove, and anchovies if using. Blend until smooth, drizzle in 1 tbsp olive oil, blend again, and refrigerate.
- Prepare the shrimp: pat dry, season with paprika, salt, and pepper, then toss with lemon juice. Let stand for 5 minutes.
- Sauté the shrimp: heat a skillet with 1 tbsp olive oil and the butter, add the 3 remaining minced garlic cloves, then the shrimp, and cook for 1-2 minutes per side until pink. Remove from the heat and let cool for a minute.
- Prepare the filling: tear the romaine, halve the cherry tomatoes, and grate the Parmesan.
- Warm the tortillas in a dry skillet for 10-15 seconds per side so they become pliable.
- Assemble the wraps: spread 1-2 tbsp dressing over each tortilla, top with romaine, tomatoes, a little Parmesan and croutons, then the shrimp. Add another spoonful of dressing.
- Roll tightly, tucking in the sides. For a neat finish, toast seam-side down in a dry skillet for 30-40 seconds to seal.
- Serve immediately, or slice diagonally for a more elegant presentation.
Nutrition
| Serving | 1 wrap |
|---|---|
| Calories | 560 kcal |
| Protein | 36 g |
| Fat | 29 g |
| Carbohydrates | 41 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1200 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Without anchovies: the dressing still tastes bright thanks to mustard, lemon, and Parmesan. For extra umami, add a pinch of capers.
- Lighter version: replace part of the mayonnaise with yogurt (up to 100%), use whole-wheat tortillas, and oven-bake the croutons without oil.
- Spicy note: add a pinch of chili flakes to the garlic shrimp.
- Make ahead: the dressing keeps in the refrigerator for up to 3 days in an airtight container.
- Lavash alternative: pita or a baguette also works for a Caesar-style sandwich.
FAQ
Can I make it without mayonnaise?
Yes. Replace the mayonnaise with thick Greek yogurt and add a little extra grated Parmesan and olive oil for richness.
What shrimp work best?
Raw peeled medium shrimp are ideal. Frozen cooked shrimp also work, but cook them more briefly, just until heated through and lightly golden.
How do I pack it for later?
Wrap it tightly in parchment or foil and refrigerate for up to 12 hours. Add the croutons just before serving so they stay crisp.