Shrimp wraps with avocado and mango chutney

Looking for something fresh, colourful, and bursting with flavour?

These shrimp wraps are exactly that!

Juicy shrimp meet creamy avocado, sweet and tangy mango chutney, crunchy carrot, and a sprinkle of fresh coriander, all wrapped up in a soft tortilla for the perfect handheld bite.

They’re tropical, zesty, and come together in no time. Ideal for lunch, dinner, or your next picnic.

Ingredients: (for 6 wraps)

• 6 mini tortilla wraps
• 350 g shrimps
• 2 cloves garlic
• 20 ml olive oil + 10 ml +10 ml
• 1 avocado
• 5 g Mexican spice mix
• 1 red bell pepper
• 10 g fresh coriander
• 1 red onion
• 50 g mango chutney
• zest from one lemon
• 10 ml balsamic vinegar
• salt and pepper

Preparation:
Peel the garlic and crush it. In a bowl, combine the shrimp with the crushed garlic, 20 ml of olive oil, and lemon zest.
Peel the onion, cut it into quarters, then slice it evenly. Wash and clean the bell pepper, cut it in half, and slice one half into uniform strips. Peel the carrot and grate it using a large grater.

Wash and chop the coriander.

In a bowl, combine the grated carrot, chopped coriander, 10 ml of olive oil, a pinch of salt and pepper, and a splash of balsamic vinegar. Mix everything well and set aside.

Heat the remaining 10 ml of oil in a pan, then add the onion and bell pepper. Sauté for about 5 minutes until they begin to soften. Stir in the Mexican spices and shrimp, mix everything well, and cook for another 3 minutes.

Place the cooked shrimp in a bowl. Peel the avocado and slice it evenly. Set all the ingredients out on the table and let everyone build their own wraps just the way they like.

If you try the recipe, let me know how you liked it! 😊

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