1 1/2 pounds frozen small cooked peeled, deveined, tail-off shrimp, thawed
2 Roma tomatoes, chopped
1 cup chopped English cucumber
1/4 cup minced red onion
1 teaspoon lime juice
1/2 teaspoon dried cilantro
1/4 teaspoon salt
1/2 cup cocktail sauce
8 (8 inch) spinach and herb tortillas
1 cup shredded lettuce
Place shrimp in a large bowl. Add tomatoes, cucumber, onion, lime juice, cilantro, and salt. Toss until evenly combined.
Stir in cocktail sauce until mixture is evenly coated.
Place a tortilla on a clean work surface. Place 1/8 cup shredded lettuce in a line in the center of the tortilla. Top lettuce with a layer of shrimp mixture, leaving the ends and sides of the tortilla uncovered. Fold in the sides over the filling. Starting with the bottom flap nearest you, start rolling, tucking the flap firmly inwards as you roll. Place on a plate seam side down. Repeat with remaining tortillas.
