A fresh, delightful lunch or light dinner and a nice break from chicken or tuna.


  • 1 package fresh whole wheat or corn tortillas
  • 1 lb large shrimp, shelled and deveined


  • 1 tbsp lime juice
  • 1 tbsp canola oil
  • 1 tsp honey
  • Pinch of chili flakes


  • 2 avocados, diced
  • 2 medium tomatoes, chopped
  • 1/2 medium red onion, finely diced
  • 1/2 cup. fresh cilantro, chopped
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper


  • 1 cup sour cream, garnished with lime zest


  1. Combine the marinade ingredients in a glass bowl and add thawed shrimp.
  2. Preheat barbecue on MEDIUM for 10 minutes. Meanwhile, prepare salsa by combining all ingredients in a medium glass bowl and set aside. Brush the cooking grids with vegetable oil. Grill shrimp 2 minutes per side, until the shrimp becomes opaque and curls. As the shrimp are cooking, heat up the tortillas by placing them on the top rack of the barbecue.
  3. Assemble wraps by layering shrimp and salsa in the wrap, top with sour cream, fold and serve.