Sweet and Sour Shrimp Wrap
1/2 lb cooked shrimp, peeled, deveined and tails removed
1/2 cup julienne red bell peppers
1 Tbsp peppadew peppers, chopped
1/2 cup diced fresh yellow tomatoes
1/2 cup shredded red cabbage
1/4 cup julienne red onions
Sweet & Sour Dressing
1/4 cup rice vinegar
1 tsp sesame oil
1 tsp red chili flakes
1/2 tsp minced fresh ginger root
2 Tbsp orange marmalade
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
4 whole-wheat flour tortillas, about 10-inches in diameter
Chop shrimp into bite-size pieces.
In a large bowl, combine shrimp, peppers, tomatoes, cabbage and onions.
In a small bowl, combine all ingredients for Sweet and Sour Dressing and blend with a hand-held mixer. Add 1/4 cup of the dressing to shrimp/vegetable mixture and toss together until well combined.
Place tortilla onto flat surface. Place 1/3 cup shrimp and vegetable mixture on each tortilla. Roll burrito style.