Thai Shrimp Wraps
2
Servings
Servings
10m PT10M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
10m
Ready In
Ready In
Recipe: #22256
December 25, 2015
Categories: Lunch, Shellfish, Shrimp, Vegetables, Cucumber, Lettuce, North American, Easy/Beginner Cooking, No-Cook, Quick Meals, Weeknight Meals, Sandwiches more
"This is out of the September 2009 "Oxygen" magazine. I made this using cooked baby shrimp...and flour tortillas...very refreshing."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (172.5 g)
- Calories 216.9
- Total Fat - 5.1 g
- Saturated Fat - 0.9 g
- Cholesterol - 125.3 mg
- Sodium - 713.4 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 3.6 g
- Sugars - 2.5 g
- Protein - 16.3 g
- Calcium - 103.6 mg
- Iron - 1 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step 1
Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
Step 2
Sprinkle with seasonings, if desired.
Step 3
Roll up securely and serve.
Tips & Variations
No special items needed.
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