Description

A lighter, handheld twist on the classic Caesar salad featuring grilled shrimp and crisp romaine, all wrapped in a flour tortilla for a satisfying, portable meal.

Ingredients

8–10 large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp garlic powder
Salt and pepper, to taste
2 cups romaine lettuce, chopped
¼ cup Caesar dressing
2 tbsp grated Parmesan cheese
2 large flour tortillas (10″–12″)
Optional: lemon wedges for serving

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Instructions

Preheat a grill or grill pan to medium-high heat.
In a bowl, toss shrimp with olive oil, garlic powder, salt, and pepper.
Grill shrimp 2–3 minutes per side, or until pink and opaque. Remove and let cool slightly.
In a separate bowl, combine chopped romaine, Caesar dressing, and Parmesan cheese.
Lay out tortillas and divide the lettuce mixture between them.
Top each with 4–5 grilled shrimp.
Roll up the tortilla, tucking in the edges as you go, to form a wrap.
Slice in half if desired and serve immediately with lemon wedges.

Notes

You can warm the tortillas briefly on the grill for added flavor.
For extra crunch, add crouton pieces inside the wrap.
Substitute grilled chicken or tofu for shrimp to vary protein.
Use whole wheat or gluten-free tortillas to suit dietary preferences.