FRIJE

Name: Shrimp and Avocado Wrap with Dill Yogurt Sauce
Prep time: 20 min
Cook time: 5 min
Yield: 2 servings
Ingredients: 120 g of wheat tortilla; 200 g of peeled shrimp; 1 avocado; 150 g of tomato; 60 g of lettuce; 150 g of Greek yogurt; 8 g of dried dill; 0.5 garlic clove; 15 ml of lemon juice; 10 ml of olive oil; salt (according to taste); pepper (according to taste)

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Shrimp and Avocado Wrap with Dill Yogurt Sauce

Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 5 minutes

Cost per serving: 3,14 €

Energy: 591 kcal / serving

Nutritional score:

Instructions

1. Detailed Preparation Steps
1️⃣ 🥣🌿 Prepare the dill yogurt sauce: in a bowl, mix Greek yogurt + lemon juice + salt (and pepper if desired). Chop the dill and add most of it to the bowl (save a few sprigs for garnish).
2. 2️⃣ 🧄 Garlic option: if you like, finely grate half a clove of garlic into the sauce, then mix. Chill in the fridge.
3. 3️⃣ 🍤 Season the shrimp: place the shrimp in a bowl, add olive oil + a pinch of salt, mix to coat.
4. 4️⃣ 🔥🍤 Cook quickly: heat a pan over medium-high heat. Sauté the shrimp for 2–3 minutes (just until they are hot and slightly golden). Let cool for 2 minutes.
5. 5️⃣ 🥑 Prepare the avocado: cut the avocado in half, remove the pit, then slice the flesh into strips. Drizzle with a little lemon juice to prevent browning.
6. 6️⃣ 🍅 Cut the tomato: wash the tomato then cut it into quarters or large chunks (wrap size, easy to bite into).
7. 7️⃣ 🥬 Prepare the salad: rinse and dry the lettuce. Keep whole leaves or roughly chop if they are large.
8. 8️⃣ 🌯 Soften the tortillas: heat each tortilla for 10–15 seconds in a dry pan (or microwave) so it folds without breaking.
9. 9️⃣ 🥣 Spread: spread 1 to 2 tbsp of dill yogurt sauce on each tortilla, leaving a 2 cm border.
10. 🔟 🥬🍅🥑 Fill: add the lettuce, then distribute the tomato and avocado slices in the center, lengthwise.
11. 1️⃣1️⃣ 🍤 Add the shrimp: place the shrimp on top (in a line, so each bite gets some).
1️⃣2️⃣ 🎁 Roll tightly: fold the sides, then roll tightly from the bottom up.
1️⃣3️⃣ 🔪 Cut & serve: cut each wrap in half diagonally. Serve with the remaining dill yogurt sauce on the side (or drizzled on top).

Notes & Suggestions

Tip to make the recipe easier
🌯 For a wrap that doesn't open: spread the sauce to the "closing" edge (it acts as glue) and roll tightly.
Ingredient swap
🥑➡️ Replace avocado with thinly sliced cucumber (≈ 150 g) for a lighter and extra fresh version.
Cooking tip
🔥 For even more flavorful shrimp: very hot pan, quick cooking (1–2 minutes per side max), then stop — they remain tender and don't become rubbery.