Shrimp Cucumber Sambal Wrap |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Want something different for lunch? My sis and I thought this wrap was very good and filling. Inspired by Southeast Asian cuisine. Ingredients:
10 medium shrimp, cooked,peeled,deveined and coarsely chopped |
1 medium kirby cucumber, finely chopped |
1/4 cup chopped red onion |
3 tablespoons rice wine vinegar |
2 tablespoons fresh lime juice |
1 tablespoon fish sauce |
1 tablespoon sugar |
2 teaspoons chopped fresh mint |
1 -2 jalapeno pepper, minced |
1 teaspoon ground coriander |
1/4 teaspoon salt (to taste) |
1 cup cooked white rice |
2 green leafy lettuce leaves, torn into bite-size pieces |
2 large burrito-size flour tortillas, warmed |
Directions:
1. In a mixing bowl, add the shrimp, cucumber, onion, vinegar, lime juice, fish sauce, sugar, mint, jalapeno peppers, coriander, and salt; stir to combine.
2. Let sit for 5 minutes Add the rice and lettuce; toss to coat.
3. Lay warm tortillas on flat surface.
4. Place half the salad mixture in a thick horizontal strip across the bottom third of each tortilla (don't let ingredients get too close the edges).
5. Fold in the two sides of the tortilla and roll-up bottom to top (burrito-style).
6. Cut in half on the bias and eat immediately.
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