Baked butterfly and popcorn shrimp with avocado and shredded cabbage, drizzled with a sriracha mayo in a multigrain wrap. The perfect way to enjoy seafood any day of the week!
Bake about half of the popcorn shrimp, and all of the butterfly shrimp according to package directions.
Cool slightly, slice tails off butterfly shrimp, discard tails, and roughly chop shrimp.
In a small bowl, stir together mayo and sriracha.
To prepare wraps, spread one tablespoon mayo onto wrap. Add popcorn shrimp, chopped butterfly shrimp, shredded cabbage, avocado slices, and an extra mayo drizzle. Wrap tightly and slice. Serve immediately. Make about 8 wraps.