Description
Loaded Chicken and Shrimp Wrap with Spicy Cream Sauce
Ingredients
For the Filling:
2 chicken breasts (cut into strips)
12 large shrimp (peeled and deveined)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional for heat)
Salt and pepper to taste
1 tbsp olive oil
For the Wraps:
4 large spinach or flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup shredded cheese (cheddar or mozzarella)
For the Spicy Cream Sauce:
1/4 cup mayonnaise
2 tbsp hot sauce
1 tbsp ketchup
1/2 tsp smoked paprika
1 clove garlic (minced)
For Garnish:
Fresh parsley (chopped)
Instructions
Prepare the Chicken and Shrimp:
In a bowl, mix paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Toss chicken and shrimp in the seasoning mix.
Heat olive oil in a skillet over medium heat. Cook chicken strips for 6-8 minutes until golden and cooked through. Remove and set aside.
In the same skillet, cook shrimp for 2-3 minutes per side until pink and tender.
Make the Spicy Cream Sauce:
In a small bowl, whisk together mayonnaise, hot sauce, ketchup, smoked paprika, and minced garlic. Set aside.
Assemble the Wraps:
Lay a tortilla flat. Add shredded lettuce, diced tomatoes, shredded cheese, cooked chicken, and shrimp. Drizzle with the spicy cream sauce.
Wrap and Grill:
Roll the tortilla tightly into a wrap. Optionally, grill the wrap in a skillet or panini press for 1-2 minutes per side to crisp the exterior.
Garnish and Serve:
Drizzle extra spicy cream sauce over the top and sprinkle with fresh parsley. Serve warm with a side of fries or salad!
This loaded wrap is bursting with bold flavors and perfect for a satisfying meal. Enjoy!
Step-by-Step Guide
Follow these detailed instructions for perfect wraps every time. First, ensure your chicken breasts are cut into even strips and your shrimp are patted dry to help the seasoning adhere. Combine all dry spices in a bowl before adding the protein for an even coat. When cooking, use a medium-high heat skillet to get a good sear on the chicken without overcooking it. Remove the chicken before adding the shrimp, as shrimp cook much faster. For assembly, warm the tortillas slightly in a microwave or dry skillet to make them more pliable and prevent cracking. Place fillings in the center, leaving a 2-inch border at the top and bottom. Fold the sides inward, then roll tightly from the bottom up.
Serving Suggestions
This loaded wrap is a complete meal on its own, but it pairs wonderfully with a light side dish. Serve it with a crisp garden salad, sweet potato fries, or a cool cucumber salad to balance the spicy cream sauce. For a casual gathering, slice the wraps in half diagonally and serve on a platter with extra sauce for dipping. A squeeze of fresh lime juice over the top just before serving can add a bright, zesty finish.
How-to Summary
In brief: Season and sauté chicken strips and shrimp. Mix a simple spicy cream sauce from mayo, hot sauce, ketchup, paprika, and garlic. On a large tortilla, layer lettuce, tomato, cheese, and the cooked proteins. Drizzle with sauce, roll tightly, and optionally grill for a crispy exterior. Garnish and serve immediately.
Frequently Asked Questions
Can I make this wrap ahead of time? It’s best assembled fresh. However, you can prep the cooked chicken, shrimp, and sauce separately up to 2 days in advance and store them in airtight containers in the fridge. Assemble and grill just before serving.
What can I use instead of hot sauce in the creamy sauce? For a different flavor profile, substitute sriracha, chipotle peppers in adobo sauce (blended), or even a tablespoon of taco seasoning mixed with a little lime juice.
How do I prevent my wrap from becoming soggy? Ensure your cooked chicken and shrimp have cooled slightly and any excess liquid from the tomatoes is drained. Also, apply a thin barrier of the cream sauce or shredded cheese directly on the tortilla before adding lettuce to create a moisture shield.
Can I bake these wraps instead of pan-grilling? Yes. Preheat your oven to 400°F (200°C). Place the assembled wraps seam-side down on a baking sheet, lightly spray with oil, and bake for 10-15 minutes until golden and crispy.
Is there a good vegetarian alternative for the protein? Absolutely. Substitute the chicken and shrimp with seasoned black beans, corn, sautéed bell peppers, onions, and sliced avocado for a delicious vegetarian version.
Common Mistakes to Avoid
Avoid overfilling the tortilla, which makes it impossible to roll neatly and often leads to breakage. Do not skip the step of warming the tortillas, as cold tortillas crack. When cooking the shrimp, be vigilant—overcooking for even a minute makes them rubbery. Finally, ensure your skillet is properly heated before adding the protein to achieve a flavorful sear instead of steaming the meat.
Conclusion
This Loaded Chicken and Shrimp Wrap with Spicy Cream Sauce is a versatile, flavor-packed meal that is deceptively simple to master. By following the step-by-step guide and heeding the common pitfalls, you can create a restaurant-quality wrap at home. Perfect for a quick weeknight dinner or for impressing guests, its combination of savory protein, fresh veggies, and a tangy, spicy sauce is guaranteed to satisfy. Don’t be afraid to customize the fillings and heat level to make it your own. Enjoy the process and the delicious results!