Citrus Thai shrimp wrap
6
Points®
Total Time
0 min
Serves
1
Difficulty
Easy
Full of authentic flavor this wrap is jam-packed with fresh veggies and basil. Typically stuffed and rolled in rice wrappers, we’ve transformed a Thai spring roll into a heftier sandwich by using flatbread and adding citrus segments. Thanks to the fish sauce, the sweet and spicy dressing takes it to the next level making it a restaurant-quality wrap. Roasted shredded chicken or thin slices of cooked lean pork or beef would also work well here instead of the shrimp. You could also use mint or cilantro instead of the basil. This recipe is so satisfying it can easily serve as a complete meal.
Ingredients
Flatbread
1 item(s)
Baby shrimp
½ cup(s), cooked
Lime
½ item(s), juiced
Extra virgin olive oil
2 tsp
Grapefruit
1 small, cut into 1/8 cup
Orange
1 small, cut into 1/8 cup
Shredded uncooked napa cabbage
½ cup(s)
Red onion
3 slice(s), thick
Fish sauce
1 Tbsp, (nam pla)
Coconut sugar
1 tsp
Jalapeño pepper
¼ small, finely chopped
Cucumber
1 small, make 5-6 cucumber ribbons with vegetable peeler
Carrots
1 small, make 3-4 carrot ribbons with vegetable peeler
Oil roasted salted peanuts
1 Tbsp
Basil
1 leaf/leaves, or mint or cilantro
Table salt
1 pinch(es)
Black pepper
1 pinch(es)