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🍽️ Shrimp Wraps with Avocado Dip

360 kcal · 30 min · 4 servings

Ingredients

• 2 lettuce hearts
• 1 red bell pepper
• 1 yellow bell pepper
• 1 handful sprouts
• 2 tbsp sesame oil
• 200 g shrimp (ready to cook)
• 2 tbsp soy sauce
• salt
• pepper
• 1 avocado
• 50 g yogurt (1.5% fat)
• 1 tbsp lemon juice
• 4 tortilla wraps

Instructions

1. 1. Rinse the lettuce hearts under running water.
2. 2. Remove the hard cores from the lettuce hearts.
3. 3. Cut the lettuce hearts into thin strips.
4. 4. Wash the bell peppers thoroughly.
5. 5. Halve the bell peppers lengthwise.
6. 6. Remove the seeds and white pith from the bell peppers.
7. 7. Cut the bell peppers into very fine strips.
8. 8. Rinse the sprouts under cold water.
9. 9. Let the sprouts drain well in a colander.
10. 10. Heat the oil in a large pan over medium heat.
11. 11. Add the pepper strips to the hot pan.
12. 12. Sauté the pepper strips briefly.
13. 13. Add the shrimp and sprouts to the peppers in the pan.
14. 14. Fry the mixture for one to two minutes.
15. 15. Season the vegetables with soy sauce.
16. 16. Salt the filling to taste.
17. 17. Pepper the filling to taste.
18. 18. Peel the avocado completely.
19. 19. Halve the avocado lengthwise.
20. 20. Remove the pit from the avocado half.
21. 21. Mash the avocado flesh with a fork.
22. 22. Mix the mashed avocado with the yogurt.
23. 23. Lightly salt the avocado cream.
24. 24. Add lemon juice to the avocado cream.
25. 25. Prepare the tortilla wraps according to the package instructions.
26. 26. Place the cooked vegetable and shrimp mixture in the center of each wrap.
27. 27. Top the filling with the prepared lettuce strips.
28. 28. Add a spoonful of avocado cream to each wrap.
29. 29. Roll the wraps tightly or fold them together.
30. 30. Serve the wraps warm or cold.

Nutrition per serving

• kcal: 360
• Protein: 19 g · Fett/Fat: 17 g · Carbs: 34 g