Shrimp Fajita Wraps
with Garlic Lime Aioli & Mixed Greens
- Wheat
- Soy
- Milk
- Shellfish
- Eggs
Seared chicken and bell pepper are seasoned with fajita spices, then wrapped in soft tortillas with crisp mixed greens and tangy garlic lime aioli. A drizzle of sour cream adds cooling richness to balance the bold spices. These handheld salad wraps deliver fresh, satisfying Tex-Mex flavors in every bite.
Ingredients
1 unit
Green Bell Pepper
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Mixed Greens
1 tablespoon
Fajita Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Quarter lime. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice shallot.
In a small bowl, combine mayonnaise, half the garlic powder (you’ll use the rest in the next step), and a squeeze of lime juice.
Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, shallot, remaining garlic powder, salt, and pepper; cook, stirring, until bell pepper is slightly softened, 2-3 minutes.
Open package of chicken* and drain off any excess liquid. Add to pan with veggies; season with Fajita Spice Blend, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes more. TIP: If pan seems dry, add another drizzle of oil.
While chicken cooks, toss mixed greens in a large bowl with a drizzle of olive oil and a big squeeze of lime juice. Season with salt and pepper.
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Place on a clean work surface.
Layer bottom third of each tortilla with garlic lime aioli, dressed greens, chicken and veggies, and a drizzle of sour cream. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up, starting with filled sides, to form wraps.
Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
Halve wraps on a diagonal.
Divide wraps between plates and serve with any remaining lime wedges on the side.
