Description
Loaded Shrimp Nacho Bomb Wraps combine perfectly seasoned sautéed shrimp with melted cheddar-jack cheese, warm nacho cheese sauce, crunchy tortilla chips, fresh pico de gallo, creamy avocado, tangy sour cream, spicy jalapeños, and cilantro all wrapped in a soft flour tortilla. Toasted to golden perfection, these wraps deliver a delightful Tex-Mex fusion of textures and flavors perfect for a satisfying main course.
Ingredients
Scale
Shrimp and Seasonings
- 1 pound large shrimp (peeled, deveined, tails removed)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Wrap Components
- 4 large flour tortillas
- 1 cup shredded cheddar-jack cheese
- 1/2 cup warm nacho cheese sauce
- 1 cup tortilla chips (lightly crushed)
- 1/2 cup diced tomatoes or pico de gallo
- 1/2 avocado (diced)
- 1/4 cup sour cream
- 1/4 cup sliced jalapeños (fresh or pickled)
- 1/4 cup chopped cilantro
- Optional: hot sauce or lime wedges
Instructions
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper until well coated. This ensures the shrimp absorb all the Tex-Mex spices evenly.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, or until the shrimp turn pink and are cooked through. Remove from heat and set aside.
- Warm the Tortillas: Gently warm the flour tortillas to make them pliable and easier to roll without cracking. This can be done on a dry skillet or wrapped in foil in the oven for a few minutes.
- Assemble the Wraps: Lay a warm tortilla flat and place a handful of shredded cheddar-jack cheese in the center. Spoon on the warm nacho cheese sauce, then add a layer of lightly crushed tortilla chips for crunch. Top with a portion of cooked shrimp, diced tomatoes or pico de gallo, diced avocado, sour cream, sliced jalapeños, and chopped cilantro.
- Roll the Wrap: Fold the sides of the tortilla inward and roll it up tightly around the fillings to form a wrap. Make sure all ingredients are secured inside.
- Optional Toasting: To add extra crunch and help seal the wrap, place it seam-side down on a dry skillet over medium heat. Toast for 1 to 2 minutes per side until the exterior is golden and crisp. Slice the wrap in half diagonally.
- Serve: Serve the wraps warm with additional nacho cheese sauce or your favorite hot sauce and lime wedges on the side for added flavor.
Notes
- Swap shrimp for grilled chicken or beef for an alternative protein option.
- Add cooked black beans or rice inside the wrap to make it more filling.
- Toasting the wrap provides a crispy texture and helps keep ingredients inside.
- Customize the level of spiciness by adjusting the amount of jalapeños or hot sauce.
