Directions:
- Chill the cooked shrimp in a large covered bowl in refrigerator for 1 hours
- Make a remoulade sauce by combining all but last three ingredients in a food processor; blend until smooth.
- Pour mixture over shrimp, stirring to coat. Marinate shrimp in sauce for an hour or more before serving.
- Spoon shrimp mixture onto center of the flour tortilla and top with lettuce and avocado slices. Roll into a wrap and cut in half to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.75 Kcal (2637 kJ) | ||
| Calories from fat | 455.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.63g | 78% | |
|---|---|---|---|
| Cholesterol | 26.55mg | 9% | |
| Sodium | 1018.29mg | 42% | |
| Potassium | 227.67mg | 5% | |
| Total Carbs | 37.86g | 13% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 6.81g | 14% | |
| Vitamin C | 11mg | 18% | |
| Iron | 1.8mg | 10% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 346.26 Kcal (1450 kJ) | ||
| Calories from fat | 250.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.84g | 78% | |
|---|---|---|---|
| Cholesterol | 14.6mg | 9% | |
| Sodium | 559.89mg | 42% | |
| Potassium | 125.18mg | 5% | |
| Total Carbs | 20.82g | 13% | |
| Sugars | 3.11g | 23% | |
| Dietary Fiber | 1.94g | 14% | |
| Protein | 3.74g | 14% | |
| Vitamin C | 6.1mg | 18% | |
| Iron | 1mg | 10% | |
| Calcium | 28.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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