Try these quick and simple Shrimp Avocado Wraps with spinach, bell pepper and onions. These no-cook wraps are healthy, easy to prepare and perfect for work lunches or a light dinner.
I’ll admit it up front: I’m obsessed with guacamole and pita chips. If you love avocado like I do, you’ll appreciate how simple flavors — ripe avocado, red onion, a pinch of salt and a splash of lime — make a crave-worthy filling. That classic avocado-and-onion combo is at the heart of these Shrimp Avocado Wraps.
Because I often keep pita bread in the pantry, I use it as the wrap here, but you can easily swap in tortillas if you prefer. Pita is convenient, holds the filling well and doubles as a quick base for makeshift pita chips, pizza crusts or sandwiches when needed.
These wraps are inspired by Mexican flavors but remain versatile and light. They require no cooking beyond using pre-cooked shrimp, so they come together fast — ideal for meal prep or a healthy grab-and-go lunch.
If you try these Shrimp Avocado Wraps, please rate the recipe and share how it went in the comments — feedback is always appreciated!
Shrimp Avocado Wraps
Try these quick and simple Shrimp Avocado Wraps with spinach, bell pepper and onions. These no-cook wraps are healthy, so easy to make and great for office lunches!
Main Course
American, Mexican, Tex-Mex
easy, guacamole, meal prep, Mexican, seafood, spinach, wraps
15
minutes
15
minutes
1
large wrap
408
kcal
Ingredients
- ⅓ cup bell pepper red or green, chopped
- 1 tbsp red onion chopped
- ½ ripe avocado cubed (about ¾ cup)
- ½ cup cooked shrimp peeled and deveined, chopped (about 10 small shrimps)
- 1 tsp lime juice
- 1 tsp Dijon mustard
- ⅛ tsp Sriracha hot sauce
- 1 tbsp cilantro chopped
- salt and pepper to taste
- 1 large wholemeal pita bread
- ¾ cup baby spinach
For presentation:
- toothpicks
Instructions
-
In a medium bowl, combine bell pepper, red onion, avocado, chopped cooked shrimp, lime juice, Dijon mustard, Sriracha, cilantro, and salt and pepper. Gently mix until ingredients are evenly combined.
-
Place half the baby spinach in the center of the pita. Spoon the shrimp and avocado mixture over the spinach, then top with the remaining spinach. Fold the pita tightly to form a wrap.
-
Secure the wrap with toothpicks if needed, slice in half with a sharp knife, and serve immediately.
Recipe Notes
If you don’t have pita, use a tortilla — the flavor and texture remain excellent. For an extra crunch, serve with toasted pita chips on the side.