Speedy Lunch Wraps — The Kind of Meal That Says Come On In

Week 487. Year 10. Tommy is 43. Deep summer. The business thriving. Luc (19) at LSU studying engineering. The heat index above 100 and the AC straining and the only relief is the cold beer and the screened porch and the sound of the fan turning and the knowledge that fall is coming and the gumbo is waiting.

Made shrimp tacos this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Come eat, cher.

Deep summer cooking isn’t about fussing — it’s about getting something good on the table before the heat steals every last ounce of ambition you had. These Speedy Lunch Wraps are what I reach for when the day has already been full and the kitchen doesn’t need to become a project: quick to build, easy to load up with whatever’s fresh, and the kind of thing you can set out and let people come to on their own time, same as the welcome that’s always waiting at this door.

Speedy Lunch Wraps

Prep Time: 10 min | Cook Time: 5 min | Total Time: 15 min | Servings: 4

Ingredients

• 4 large flour tortillas (10-inch)
• 1 lb medium shrimp, peeled, deveined, and cooked
• 1 cup shredded romaine lettuce
• 1/2 cup diced tomato
• 1/2 cup shredded pepper jack cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup sour cream
• 2 tablespoons hot sauce (such as Crystal or Louisiana)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Lime wedges for serving

Instructions

1. Season the shrimp. Toss the cooked shrimp in olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
2. Warm the shrimp. Heat a skillet over medium-high heat and cook the seasoned shrimp for 2—3 minutes, stirring occasionally, just until heated through and lightly caramelized at the edges.
3. Warm the tortillas. Lay tortillas flat in a dry skillet over medium heat for 20—30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds until pliable.
4. Build the wraps. Spread 1 tablespoon of sour cream across the center of each tortilla. Layer on shredded lettuce, diced tomato, red onion, and a generous handful of the warm shrimp. Top with shredded cheese and a dash of hot sauce.
5. Wrap and serve. Fold in the sides of each tortilla, then roll up snugly from the bottom. Slice in half on the diagonal and serve immediately with lime wedges on the side.

Nutrition (per serving)

Calories: 390 | Protein: 28g | Fat: 14g | Carbs: 36g | Fiber: 2g | Sodium: 720mg