Caesar Salad Wrap With Cilantro Shrimp

• 1 (10 ounce) package complete caesar salad in a bag
• 12 lb precooked baby shrimp
• 1 tablespoon fresh lime juice
• 1 avocado, halved, pitted and peeled (cut into eight slices)
• 14 cup red onion, finely chopped
• 8 cherry tomatoes, quartered or 12 cup tomatoes, diced
• 1 teaspoon jalapeno, minced
• 2 tablespoons cilantro, finely chopped
• salt and pepper
• 4 flour tortillas

1. Toss shrimp with lime juice and let stand for 2-3 minutes.
2. Add avocado, onion, tomatoes, chili and cilantro; mix gently to combine.
3. Add salt and pepper to taste.
4. Warm tortillas on an ungreased skillet (about 15 seconds on each side).
5. Divide shrimp mixture between tortillas.
6. Spread mixture down the center of each tortilla.
7. Top each with one-fourth of the salad greens.
8. Fold tortillas by tucking in each end and rolling like a burrito.

caesar salad, baby shrimp, lime juice, avocado, red onion, tomatoes, jalapeno, cilantro, salt, flour tortillas

Taken from www.food.com/recipe/caesar-salad-wrap-with-cilantro-shrimp-241798 (may not work)