Photo of Citrus Thai shrimp wrap by WW

Citrus Thai shrimp wrap

9
8
8
SmartPoints® value per serving
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(s)

1 item(s)

Baby shrimp

½ cup(s), cooked

Fresh lime(s)

½ item(s), juiced

Extra virgin olive oil

2 tsp

Grapefruit(s)

1 small, cut into 1/8 cup

Orange(s)

1 small, cut into 1/8 cup

Shredded uncooked napa cabbage

½ cup(s)

Uncooked red onion(s)

3 slice(s), thick

Fish sauce

1 Tbsp, (nam pla)

Coconut sugar

1 tsp

Jalapeño pepper(s)

¼ small, finely chopped

Cucumber(s)

1 small, make 5-6 cucumber ribbons with vegetable peeler

Uncooked carrot(s)

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)

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.

Notes

Source: www.flatoutbread.com