Imagine the sizzle of perfectly seared flank steak mingling with garlicky, lime-kissed shrimp, all wrapped up with creamy avocado, crisp veggies, and zesty herbs in a warm, soft tortilla. This wrap is the ultimate quick-fix meal that feels indulgent yet light—protein-packed, fresh, and bursting with bright flavors. It’s ideal for busy weeknights, casual lunches, or when you want something satisfying without a ton of effort. Think restaurant-style surf and turf, handheld and ready in under 30 minutes!

Why This Wrap Wins Every Time:

• Combines the hearty chew of steak with the sweet pop of shrimp for perfect balance.
• Fresh veggies and avocado add creaminess, crunch, and cool contrast.
• Lime and garlic bring zing without overpowering—simple but bold.
• Easy to customize: spice it up, add sauce, or go low-carb.
• Great for meal prep—cook proteins ahead and assemble fresh.

Servings: 4 large wraps (or 8 smaller halves)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Approximate Calories per Wrap: ~480 kcal (varies with tortilla size and add-ins)

Ingredients

Proteins:

• ½ lb flank steak (or skirt steak for extra tenderness), thinly sliced against the grain
• ½ lb large shrimp (16–20 count), peeled, deveined, and tails removed
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• Juice of 1 large lime (about 2–3 tablespoons), plus extra wedges for serving
• Salt and freshly ground black pepper, to taste
• Optional seasoning boost: ½ teaspoon smoked paprika, chili powder, or cumin for a subtle kick

Fresh Fillings:

• 1 ripe avocado, pitted, peeled, and thinly sliced (or mashed lightly with a pinch of salt and lime)
• 1–1½ cups shredded romaine or iceberg lettuce (for crispness)
• 1 cup cherry or grape tomatoes, halved
• ¼ cup red onion, very thinly sliced (soak in cold water 5 minutes to mellow sharpness if desired)
• ¼ cup fresh cilantro, roughly chopped (or substitute parsley if preferred)

Wraps:

• 4 large burrito-size flour tortillas (or whole wheat/spinach for variety; warm them for easy rolling)

Optional Upgrades:

• A dollop of sour cream, Greek yogurt, or chipotle mayo for creaminess
• Sliced jalapeños or hot sauce for heat
• Crumbled queso fresco or feta for extra tang

Step-by-Step Instructions

1. Prep the proteins: Pat the steak slices and shrimp dry with paper towels—this ensures a great sear. Season both generously with salt, pepper, and any optional spices. In a small bowl, whisk together 1 tablespoon olive oil, minced garlic, and half the lime juice. Toss the shrimp in half of this mixture and let it sit while you cook the steak.
2. Sear the steak: Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the steak slices in a single layer (work in batches if needed to avoid crowding). Cook 3–4 minutes per side until nicely browned and cooked to your liking (medium-rare is about 130–135°F internal). Remove to a plate, tent with foil, and let rest—this keeps it juicy!
3. Cook the shrimp: In the same skillet (no need to clean—those flavorful bits add magic!), add the remaining garlic-lime oil mixture if needed, or a quick drizzle of oil. Add the marinated shrimp in a single layer. Cook 2–3 minutes per side until pink, opaque, and curled slightly. Squeeze the remaining lime juice over them right in the pan for brightness. Remove and set aside with the steak. Give everything a quick taste and adjust salt/pepper.
4. Warm the tortillas: While the proteins rest, warm the tortillas. Options: Dry skillet over medium heat for 20–30 seconds per side, microwave wrapped in a damp paper towel for 20–30 seconds, or wrap in foil and heat in a 350°F oven for a few minutes. Warm tortillas fold without cracking!
5. Assemble the wraps: Lay a tortilla flat on a clean surface. Start with a base layer of shredded lettuce (it acts as a barrier to prevent sogginess). Add a handful of halved tomatoes, sliced red onion, avocado slices, and a sprinkle of cilantro. Pile on sliced steak and shrimp (divide evenly among the 4 wraps). For extra flavor, drizzle any pan juices or a squeeze of fresh lime over the top.
6. Roll them up: Fold the bottom edge up over the filling, then fold in the sides snugly, and roll tightly from the bottom to the top—like a burrito. For neat presentation, slice each wrap in half diagonally. Serve immediately while warm and juicy!

Pro Tips for Perfection:

• Slice steak against the grain for maximum tenderness—look for the lines in the meat and cut perpendicular to them.
• Don’t overcook shrimp—they go from perfect to rubbery fast!
• Rest the steak 3–5 minutes before slicing to lock in juices.
• For meal prep: Cook proteins and chop veggies ahead; store separately in the fridge up to 2 days. Assemble fresh to avoid soggy wraps.
• Low-carb twist: Swap tortillas for large lettuce leaves (butter lettuce works great) for a fresh, keto-friendly version.

Variations to Try:

• Spicy: Add chili flakes to the seasoning or mix sriracha into a quick dipping sauce.
• Creamy: Spread a layer of guacamole or herb yogurt sauce on the tortilla first.
• Veggie boost: Toss in grilled bell peppers or zucchini for fajita vibes.
• Make it a bowl: Skip the wrap and serve over rice or greens for a deconstructed version.

These wraps are handheld heaven—savory, fresh, and full of that irresistible land-and-sea combo. Perfect with a side of chips, salsa, or a cold drink. Give them a whirl and tag your creations—I bet they’ll become a regular in your rotation! 🌟

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