Quick, easy, delicious wraps for lunch or a weeknight dinner.
Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well.
Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side.
Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.
Per Serving: 276 calories; protein 16.4g; carbohydrates 42g; fat 9.4g; cholesterol 95.6mg; sodium 559.9mg.