| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Asian, Fish & seaf, Sandwiches, Want to try |
1 |
servings |
INGREDIENTS
| 10 |
md |
Shrimp; cooked, peeled, deveined, coarsely chopped |
| 1 |
md |
Kirby cucumber; finely chopped |
| 1/4 |
c |
Red onion; finely chopped |
| 3 |
tb |
Rice wine vinegar |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Fish sauce |
| 1 |
tb |
Sugar |
| 2 |
ts |
Fresh mint leaves; chopped |
| 1 |
|
Jalapeno pepper; minced |
| 1 |
ts |
Ground coriander |
| 1/4 |
ts |
Salt; or to taste |
| 1 |
c |
Cooked white rice |
| 2 |
|
Green leaf lettuce leaves torn into; bite-size pieces |
| 2 |
lg |
Flour tortillas; burrito size |
INSTRUCTIONS
1. In a large bowl, combine the shrimp, cucumber, onion, vinegar, lime
juice, fish sauce, sugar, mint leaves, jalapeno, coriander, and salt. Let
sit for 5 minutes. Add the rice and lettuce. Toss to combine.
2. Heat the tortillas, one at a time, directly on a gas flame, on a grill,
or in a hot skillet, turning frequently, until hot and pliable, 5 to 15
seconds each. Or heat, stacked, in the microwave. Lay each tortilla on top
of 12-inch square of foil. Place half the sambal in a thick horizontal
strip across the bottom third of each tortilla, making sure the ingredients
don't quite touch the edges. Fold in the two sides and roll the wrap away
from you, being careful not to wrap the foil into the spiral. Cut in half
on the bias. Peel down the foil as you eat.
Makes 2 wraps.
This is a low-fat wrap. You can prepare the sambal up to 1 hour ahead and
refrigerate, but assemble the wraps just before eating. Serve cold.
Recipe by: Wrap It Up - Amy Cotler
Posted to EAT-LF Digest by KSBAUM@aol.com on Apr 17, 1999, converted by
MM_Buster v2.0l.
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