Ingredients

• 3 tablespoons light mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1 dash hot pepper sauce (such as Tabasco®)
• salt and ground black pepper to taste
• 7 ounces cooked shrimp, peeled and deveined
• 4 Boston lettuce leaves
• 4 (9 inch) whole wheat tortillas
• 1 ripe avocado - peeled, pitted, and cut into 8 wedges

Instructions

1. 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.
2. 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.
3. 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.