Succulent shrimp, roasted vegetables, and spring salad mix drizzled with garlic buttermilk ranch dressing and wrapped in a flour tortilla. This Shrimp and Roasted Vegetable Wrap is easy to make and delicious.
I’ve been obsessed with using my oven for cooking.
How much easier can it be to place all the ingredients on one baking sheet, season them, and then roast them until they’re ready?
That is, it’s my favorite method of cooking until the weather gets warmer, and the oven makes the kitchen unbearably hot.
In the meantime, I’m going to use the oven to its fullest potential, making roasted vegetables.
I love that this wrap is filled with all my favorite ingredients: roasted vegetable, succulent shrimp, a fresh salad mix, and garlic buttermilk ranch dressing. Each bite is bursting with flavor. You have deliciously juicy and tender shrimp, naturally sweet bell peppers, and the crisp salad.
Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly grease the surface with vegetable oil or nonstick cooking spray.
Place a single layer of sliced vegetables and shrimp on the baking sheet, lightly season them with garlic powder and salt, drizzle olive oil over them, and roast for about 8-13 minutes until the shrimp has turned a reddish orange color and no longer gray and the vegetables have softened and appear slightly charred. Depending on how thick you sliced your vegetables, you may have to remove the shrimp and roast the vegetables a little longer.
Remove the baking sheet from the oven, and allow them to cool for several minutes.
You can garnish the shrimp with finely chopped parsley.
Once the vegetables and shrimp have cooled, you can toss them together with the spring mix and sliced grape tomatoes. You want the roasted vegetables and shrimp to be cool. Otherwise, the spring mix will wilt and become cooked.
Warm the tortilla slightly. I just placed them into the warmed oven for a few minutes.
Place the salad mix on the tortilla, drizzle with my ranch dressing, fold the ends of the tortilla together and roll it into a wrap.
Now, the wraps are ready to be served.
Come me join me and other food bloggers at Fiesta Friday!
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- ½ onion, sliced
- 10 large shrimp, deshelled and deveined
- 1 ½ tablespoon olive oil, more as needed
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, more to taste
- 1 teaspoon parsley, finely chopped
- 4 cups spring salad mix
- ½ cup grape tomatoes, sliced
- 2 flour tortillas
- 2-3 tablespoons garlic buttermilk ranch dressing
- Preheat the oven to 400F. Line a baking sheet with aluminum foil. Lightly grease the surface with nonstick cooking spray or vegetable oil.
- Place the sliced red bell pepper, sliced zucchini, sliced onions, and large shrimp in a single layer on the baking sheet.
- Season the vegetables and shrimp with garlic powder and salt. Drizzle olive oil on top.
- Place the baking sheet in the oven and roast the shrimp and vegetables for about 8-13 minutes until the shrimp has turned a reddish orange color and is no longer gray, and the vegetables have softened and appear slightly charred. Depending on how thick the vegetables are sliced, you may have to remove the shrimp and roast the vegetables for a few more minutes.
- Once the shrimp and vegetables are ready, allow them to cool.
- Garnish the shrimp with chopped parsley.
- Toss the shrimp and vegetables with the spring salad mix and sliced grape tomatoes.
- If you like your flour tortilla warm, you can place it into the warm oven for a few minutes.
- Divide the shrimp salad onto flour tortillas.
- Drizzle with garlic buttermilk ranch dressing.
- Fold the ends of the tortilla and roll the wrap close.
- Serve the wrap cold.