Sweet & Sour Shrimp Wrap

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
245
protein 
11 g
sodium 
293 mg
carbohydrates 
35 g
fat 
7 g
fiber  
4 g
cholesterol 
43 mg
Servings 
4
Ingredients 

½ lb cooked shrimp, peeled, deveined and tails removed
½ cup julienne red bell peppers
1 Tbsp peppadew peppers, chopped
½ cup diced fresh yellow tomatoes
½ cup shredded red cabbage
¼ cup julienne red onions

Sweet & Sour Dressing
¼ cup rice vinegar
1 tsp sesame oil
1 tsp red chili flakes
½ tsp minced fresh ginger root
2 Tbsp orange marmalade
¼ tsp sea salt
¼ tsp freshly ground black pepper

4 whole-wheat flour tortillas, about 10-inches in diameter

Instructions 
  1. Chop shrimp into bite-size pieces.
  2. In a large bowl, combine shrimp, peppers, tomatoes, cabbage and onions.
  3. In a small bowl, combine all ingredients for Sweet and Sour Dressing and blend with a hand-held mixer. Add ¼ cup of the dressing to shrimp/vegetable mixture and toss together until well combined. 
  4. Place tortilla onto flat surface. Place ⅓ cup shrimp and vegetable mixture on each tortilla. Roll burrito style.