In a mixing bowl, combine shredded red cabbage and chopped cilantro. Toss together until evenly mixed.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the shrimp and minced garlic, sauté for 3-4 minutes until shrimp is pink.

In a small bowl, mix mayonnaise and lime juice until smooth.

Spread the lime sauce on a tortilla, add avocado, slaw, and shrimp, fold and roll tightly.

Cut each wrap diagonally to showcase the filling, garnish with lime wedges and enjoy.