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Asian Shrimp WrapsSucculent shrimp and crispy coleslaw with a soy-peanut sauce all wrapped up in a flavorful tortilla Recipe Rating  2 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 20 minutes Servings: Makes 6 servings (1 wrap each)
| Ingredients |
- 1 tablespoon grated lemon peel
- 2 tablespoons fresh lemon juice
- 2 tablespoons La Choy® Soy Sauce
- 3 tablespoons honey
- 1/3 cup salted peanuts, chopped
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 pkg (16 oz each) tri-color coleslaw mix
- 6 flour tortillas (8 inch)
- 12 bibb lettuce leaves
- 24 large (41/50 count) cooked shrimp, thawed if frozen and tails removed
- 12 sprigs fresh cilantro, stems trimmed
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| Directions | - Stir together lemon peel, lemon juice, soy sauce and honey in large bowl until blended. Add peanuts, ginger and red pepper; stir to blend. Add coleslaw mix; toss until well coated.
- Place tortillas on clean work surface. Cover each with 2 lettuce leaves. About 1 inch from the closest edge, spoon about 1/2 cup coleslaw over center of lettuce. Top with 4 overlapping shrimp and 2 sprigs cilantro. Fold bottom half of tortillas over filling. Fold in sides. Secure each wrap with bamboo skewer and serve.
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 Nutrition Facts Amount per Serving Calories 288 % Daily Value* Total fat 13% 8 g Saturated fat 8% 2 g Cholesterol 25% 75 MG Sodium 33% 803 MG Carbohydrate 13% 40 g Dietary fiber 18% 5 g Sugars 1% 13 g Protein 32% 16 g Vitamin A 19% Vitamin C 56% Calcium 12% Iron 20% * Percent Daily Values are based on a 2,000 calorie diet |
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