The heat in this Thai shrimp wrap is mild enough for everyone. Peanut sauce and shrimp with a crunchy cabbage make the perfect filling for your favorite wrap.
8 ounces shrimp, cooked, peeled, and deveined, 51 – 60 per pound
4 cups green cabbage, thinly sliced
1/2 cup green onion, sliced
1 medium bell pepper, any color but green, chopped
2 tablespoons low fat peanut butter, creamy
2 tablespoons lite coconut milk
2 teaspoons soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
4 small tortillas
Combine shrimp, cabbage, onion and peppers in a large bowl.
Combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar and red pepper flakes in a small bowl, then pour over shrimp salad and toss to combine. Allow to sit for 30 minutes to soften cabbage and blend flavors.
Warm wraps in a dry non-stick pan.
Spoon salad into wraps. Fold and serve.