Spicy Thai Shrimp Wraps

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

Yield: 5 servings (serving size: 1 wrap)
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 16%
  • Fat: 5.5g
  • Saturated fat: 2.1g
  • Protein: 25.9g
  • Carbohydrate: 37.3g
  • Fiber: 5.6g
  • Cholesterol: 182mg
  • Iron: 3.9mg
  • Sodium: 833mg
  • Calcium: 179mg


  • 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. 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.
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