Spicy Thai Shrimp Wraps

Jazz up your lunch with this cool Asian shrimp salad that's wrapped in a tortilla.


5 servings (serving size: 1 wrap)

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes

Nutritional 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


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


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.


Lorrie Corvin,

Oxmoor House Healthy Eating Collection

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note