Avocado, Bell Pepper and Shrimp Salad in Wheat Cakes

The multi-colored ingredients of this appetizer in tortillas look very beautiful (these Mexican tortillas are more correctly called "tortiias"). The sauce is made from mayonnaise with red pepper, shrimp and paprika. The ever-delicious yet familiar mix of avocado and shrimp can be enhanced with fresh mango slices.

Ingredients

• Sweet pepper, red - 3 pcs.
• Mayonnaise - 4 tbsp. l.
• Paprika - a pinch
• Wheat tortillas (diameter 20 cm) - 4 pcs.
• Boiled, peeled shrimps - 12 pcs.
• Avocado - 1 pc.
• Lettuce (Roman salad), sliced ​​into strips - 1 zhmenka
• Salt pepper

Directions

1. Grind 2 chopped bell peppers using a kitchen technique. Add mayonnaise and paprika, mix well. Chop 4 shrimps and add to the sauce. Season with salt and pepper to taste.
2. Cut the tortillas in half, place them on a clean surface and roll them up in a cone shape.
3. Peel and dice the avocado (add a little lemon juice to keep the avocado from browning). Cut the remaining bell peppers into cubes. Put half the lettuce leaves in 8 "bags", then - sauce with mayonnaise, slices of avocado and sweet pepper, and again lettuce. Garnish with whole shrimp and serve (two pouches for each). Bon Appetit!