ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Thai Shrimp Wraps

Prep time 19 mins
Yield 5 servings (serving size: 1 wrap)
Jazz up your lunch with this cool Asian shrimp salad that's wrapped in a tortilla.

Ingredients

  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lime juice
  • 1 to 2 teaspoons hot chili sauce with garlic
  • 1 teaspoon bottled minced ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound cooked large shrimp, peeled and coarsely chopped
  • 5 (10-inch) flour tortillas (such as La Banderita)
  • 2 1/2 cups shredded napa (Chinese) cabbage

Nutrition Information

  • calories 310
  • caloriesfromfat 16 %
  • fat 5.5 g
  • satfat 2.1 g
  • protein 25.9 g
  • carbohydrate 37.3 g
  • fiber 5.6 g
  • cholesterol 182 mg
  • iron 3.9 mg
  • sodium 833 mg
  • calcium 179 mg

How to Make It

  1. Combine first 7 ingredients in a bowl; stir in shrimp. Spoon 1/2 cup shrimp mixture down center of each tortilla. Top each wrap evenly with 1/2 cup cabbage; roll up, burrito-style. Chill until ready to serve.

Oxmoor House Healthy Eating Collection