Combine the garlic powder, onion powder, salt, and red pepper flakes.
Toss the shrimp with the seasoning until well coated.
Heat the olive oil in a large skillet. Place the shrimp in the skillet. Cook the shrimp until they turn pink.
Remove from the skillet and let cool slightly. Cut the shrimp into small pieces, about 1/2 to 3/4 inch pieces. Set aside.
To make the avocado mayonnaise cut the avocado in half and scoop out the flesh.
Add the avocado, mayonnaise, lime juice, and garlic into a food processor and process until the mixture is creamy. Add salt if you desire.
To make the wrap, spread the whole tortilla with the avocado mayonnaise.
Add the vegetables to one side of the wrap. Top the vegetables with the shrimp.
Fold in the ends and roll up the wrap, starting with the side of the filling.
Cut in half if desired and serve. Repeat. Divide the vegetable and shrimp evenly between the tortilla shells.