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