Citrus Thai shrimp wrap
6
Points®
Total time: 0 min • Prep: 0 min • Cook: 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)
Uncooked 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
Fresh basil
1 leaf/leaves, or mint or cilantro
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
Season shrimp with salt and pepper.
2
In a bowl, whisk together fish sauce, red onion, coconut sugar, chili, olive oil, juice from the lime, and then add the citrus, cucumber ribbons, and carrot. Then add the cabbage and shrimp.
3
To assemble the flatbread wrap, pile the salad onto the flatbread, top with peanuts and herbs. Roll up flatbread beginning at rounded end, and cut in half.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.