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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.