Curry Shrimp Wrap

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
350
protein 
29 g
sodium 
632 mg
carbohydrates 
39 g
fat 
9 g
fiber  
5 g
cholesterol 
173 mg
Servings 
6
Ingredients 

Green Curry
1 cup chopped fresh cilantro
¼ cup chopped fresh mint
½ chopped jalapeño pepper
2 Tbsp fresh lemon juice
2 Tbsp cane sugar
½ tsp sea salt
1 Tbsp water

1½ lb med shrimp, peeled and deveined, about 24 shrimp 
¾ cup diced fresh tomatoes
¼ cup julienned jicama
¼ cup julienned carrots
1½ cups shredded Romaine lettuce
6 whole-wheat tortillas, 10-in diameter

Yogurt Curry Sauce
½ cup nonfat, plain yogurt
2 Tbsp green curry
¼ cup fresh chopped tomatoes
¼ cup peeled, diced cucumber
1 Tbsp minced red onions
⅛ tsp sea salt

Instructions 
  1. Combine all ingredients for Green Curry in a small food chopper and puree until a paste forms. Set aside.
  2. In a large sauté pan, over medium heat, sauté shrimp in about 6 tablespoons green curry paste until shrimp is just pink.
  3. In a small bowl, toss together tomatoes, jicama and carrots.
  4. Lay tortilla on a flat surface. Place 4 sautéed shrimp, 2 tablespoons vegetable mixture and ¼ cup shredded romaine. Top with 3 tablespoons Yogurt Curry Sauce. 
  5. Fold tortilla burrito style and serve.