Shrimp and Avocado Wraps

3 tablespoons light mayonnaise

1 tablespoon ketchup

1 teaspoon Worcestershire sauce

1 dash hot pepper sauce (such as Tabasco®)

salt and ground black pepper to taste

7 ounces cooked shrimp, peeled and deveined

4 Boston lettuce leaves

4 (9 inch) whole wheat tortillas

1 ripe avocado - peeled, pitted, and cut into 8 wedges

Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well.

Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side.

Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.