# Components:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp salt
06 - 1/4 tsp black pepper
→ Buffalo Sauce
07 - 1/4 cup hot sauce (e.g., Franks RedHot)
08 - 2 tbsp unsalted butter, melted
09 - 1 tsp honey
→ Wraps & Fillings
10 - 4 large flour tortillas (10-inch)
11 - 1 cup shredded iceberg lettuce
12 - 1/2 cup julienned carrot
13 - 1/2 cup thinly sliced celery
14 - 1/4 cup thinly sliced red onion
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, cook shrimp 2 to 3 minutes per side until pink and opaque, then remove from heat.
03 - In a separate bowl, mix hot sauce, melted butter, and honey; toss cooked shrimp in the sauce until fully coated.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable.
05 - Spread ranch or blue cheese dressing along the center of each tortilla, layer lettuce, carrot, celery, red onion, and top with buffalo shrimp.
06 - Roll tortillas tightly, folding in ends to secure the filling; slice in half if desired and serve immediately.
