| Serves: |
Makes 4 servings |
| Cooking Time: |
No cooking required |
Whether preparing an appetizer for some guests or packing a great meal on the go, these versatile wraps will hit the spot!
Ingredients:
| 12 oz |
peeled, cooked large shrimp |
375 g |
| ⅔ cup |
salted blanched peanuts, finely chopped |
150 mL |
| ½-inch |
piece ginger root, finely grated |
1 cm |
| ⅓ cup |
roughly chopped drained canned bamboo shoots |
75 mL |
| ⅓ cup |
drained canned sliced water chestnuts |
75 mL |
| ¼ cup |
roughly chopped fresh coriander |
50 mL |
| 3 tbsp |
sweet chili sauce |
45 mL |
| |
juice of half a lime |
|
| 1 tsp |
liquid honey |
5 mL |
| ½ tsp |
Nam Pla or Indonesian fish sauce |
2 mL |
| 2 |
green onions, finely sliced |
2 |
| 1 |
shallot, finely chopped |
1 |
| 4 |
large tortilla wraps |
4 |
Directions:
In bowl, stir together shrimp, peanuts, ginger, bamboo shoots, water chestnuts, coriander, chili sauce, lime juice, fish sauce, green onions and shallot. Divide mixture among tortillas, wrap and serve.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
502 |
| Protein: |
31 g |
| Total Fat: |
18 g (of which 8.8 g is monounsaturated) |
Carbohydrates:
|
54 g |
To view a PDF version of this recipe, click
here.