Combine egg, lemon juice, chipotle powder, and chili sauce in the bowl portion of your food processor or immersion blender and blend until frothy.
With the machine still running, add the oil, very slowly, in a narrow stream until all of it has been added or the mayo becomes thickened and stiff.
Transfer the mayo to a small mixing bowl and mix in the mustard. Refrigerate until ready for use.
Heat a large skillet over medium-high heat.
In a mixing bowl, add shrimp, extra virgin olive oil, salt, pepper, garlic powder, lime zest, and half of lime juice. Mix until well combined.
When skillet it hot, add the shrimp and cook for 4 minutes on each side. Remove from heat.
Add Kale Beet Blend, green onion, cilantro, remaining lime juice, and mayo to a mixing bowl and toss until will combined.
Assemble each wrap starting with a single romaine lettuce leaf, then add the dressed blend and top with shrimp.