What type of shrimp works best?

Large peeled and deveined shrimp provide the best texture and flavor for coating evenly in the buffalo sauce.

Can I make the buffalo sauce less spicy?

Yes, adjust the hot sauce amount or add a bit more melted butter and honey to mellow the heat to your preference.

Traditional ranch or blue cheese dressing pairs well, bringing a creamy contrast to the spicy shrimp.

Warm tortillas in a dry skillet over medium heat or microwave for a few seconds until pliable to easily roll the wraps.

Grilled chicken can be used instead of shrimp for a different protein while maintaining great flavor.

Plump shrimp tossed in spicy buffalo sauce, wrapped with crisp lettuce, creamy ranch, and tangy vegetables for a zesty, satisfying meal.

I still remember the first time I made these wraps after a long day at work. They came together in minutes and everyone reached for seconds!

Shrimp: 1 lb (450 g) large shrimp, peeled and deveined; 1 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/4 tsp black pepper
Buffalo Sauce: 1/4 cup (60 ml) hot sauce (e.g., Franks RedHot); 2 tbsp unsalted butter, melted; 1 tsp honey
Wraps & Fillings: 4 large flour tortillas (10-inch/25 cm); 1 cup iceberg lettuce, shredded; 1/2 cup carrot, julienned; 1/2 cup celery, thinly sliced; 1/4 cup red onion, thinly sliced; 1/3 cup ranch or blue cheese dressing

Season Shrimp:: In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper.
Cook Shrimp:: Heat a large skillet over medium-high. Add shrimp and cook 2–3 minutes per side, until pink and opaque. Remove from heat.
Make Buffalo Sauce:: In a separate bowl, mix hot sauce, melted butter, and honey. Toss cooked shrimp in the buffalo sauce until coated.
Prepare Tortillas:: Warm tortillas in a dry skillet or microwave until pliable.
Assemble Wraps:: To assemble, spread ranch or blue cheese dressing down the center of each tortilla. Add lettuce, carrots, celery, and red onion. Top with buffalo shrimp.
Roll and Serve:: Roll up each tortilla tightly to form a wrap, folding in the ends. Slice in half if desired. Serve immediately.

This dish is always a hit at our family picnics, especially with kids who love the mild spice and creamy dressing!

You'll need a large skillet, mixing bowls, tongs or spatula, and a knife with cutting board to prep your ingredients easily.

Contains shellfish (shrimp), dairy (butter, ranch/blue cheese), and gluten (flour tortillas). Check all packaged ingredients for hidden allergens.

Each wrap provides approximately 410 calories, 18 g fat, 38 g carbohydrates, and 25 g protein.

Serve these wraps immediately for the best texture and vibrant flavor. They also make great leftovers for lunch the next day!

→ What type of shrimp works best?: Large peeled and deveined shrimp provide the best texture and flavor for coating evenly in the buffalo sauce.
→ Can I make the buffalo sauce less spicy?: Yes, adjust the hot sauce amount or add a bit more melted butter and honey to mellow the heat to your preference.
→ What type of dressing is ideal for the wraps?: Traditional ranch or blue cheese dressing pairs well, bringing a creamy contrast to the spicy shrimp.
→ How should I warm the tortillas?: Warm tortillas in a dry skillet over medium heat or microwave for a few seconds until pliable to easily roll the wraps.
→ Are there suggested substitutions for shrimp?: Grilled chicken can be used instead of shrimp for a different protein while maintaining great flavor.