Ingredients
12 oz shelled shrimp (16/20 count), peeled and deveined
4 cups shredded red and green cabbage
1 cup matchstick carrots
1/4 cup chopped scallions
1/4 cup fresh cilantro leaves
4 whole wheat or flour tortillas
1/4 cup plain Greek yogurt
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp sriracha
1 clove garlic, minced
1 tsp grated fresh ginger
1 tbsp light mayonnaise (optional)
2 lime wedges for serving
Instructions
Preheat skillet over medium-high heat. Add shrimp and sauté 2-3 minutes until pink and opaque.
Meanwhile, combine cabbage, carrots, scallions, cilantro, yogurt, rice vinegar, sesame oil, sriracha, garlic, and ginger in a bowl.
Warm tortillas in skillet or microwave for 10-15 seconds.
Divide shrimp among wraps, top with slaw mixture, and fold into sealed wraps.
Serve immediately with lime wedges or chill for up to 2 hours before serving.
Notes
Substitute shrimp with cooked halal chicken tenders or plant-based protein if preferred
Use shredded broccoli rabe for extra crunch
Wrap tightly for meal prep; refrigerate up to 1 day
For extra creaminess, blend in 1 tbsp light mayo to dressing
- Prep Time: 15
- Cook Time: 8
- Category: High Protein Meals
- Method: Stovetop cooking and assembly
- Cuisine: Asian-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 160mg