# Components:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Buffalo Sauce
07 - 1/4 cup hot sauce (e.g., Franks RedHot)
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon honey
→ Wraps & Fillings
10 - 4 large flour tortillas (10-inch)
11 - 1 cup iceberg lettuce, shredded
12 - 1/2 cup carrot, julienned
13 - 1/2 cup celery, thinly sliced
14 - 1/4 cup red onion, thinly sliced
15 - 1/3 cup ranch or blue cheese dressing
# Directions:
01 - Combine shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper in a bowl and toss to coat evenly.
02 - Heat a large skillet over medium-high heat, add shrimp, and cook 2 to 3 minutes per side until opaque and pink. Remove from heat.
03 - Whisk together hot sauce, melted butter, and honey in a separate bowl. Toss cooked shrimp in the buffalo sauce until fully coated.
04 - Heat tortillas in a dry skillet or microwave just until soft and pliable.
05 - Spread ranch or blue cheese dressing along the center of each tortilla. Layer shredded lettuce, carrots, celery, red onion, then top with buffalo shrimp.
06 - Roll each tortilla tightly, folding in the ends to secure the filling. Slice in half if preferred and serve immediately.
