Sweet, fresh-tasting pea shoots, juicy shrimp, and sharp yogurt make a wonderful combination. Pea shoots are a rich source of Vitamins A and C and folic acid.
Ingredients
- 4 large wraps
- 1¾ oz (50 g) pea shoots, mixed baby salad leaves, or arugula
- ½ cucumber, halved, seeded, and finely sliced
- 6 oz (175 g) package of cooked, shelled large shrimp, sliced in half horizontally and deveined
- 3 heaping tbsp Greek yogurt
- 4 tsp Thai sweet chili sauce
- salt and freshly ground black pepper
For a Gluten-Free Option
- use gluten-free wraps
How to Make It
- Lay the wraps on a work surface and divide the pea shoots between them, starting at the edge nearest you and covering about one-third of the wrap. Layer onequarter of the cucumber, then the shrimp, along the pea shoots, and top each with ½ tbsp of yogurt and 1 tsp of chili sauce. Season.
- Take the remaining yogurt and smear a little, with the back of a spoon, all over the piece of each wrap farthest from you (it should cover one-third of the wrap). This helps it stick together.
- Fold the side nearest to you over the filling. Roll it away from you until it sticks together with the yogurt. Slice each end off and halve on a diagonal to serve, or pack for transportation.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 249 kcal Calories from Fat: 18 kcal |
|
% Daily Value*
|
| Total Fat 2 g 6% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
carbohydrates 43 g 33% |
Dietary Fiber 3 g 8% |
Sugars 5 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |