Prep and Cook Time 10 minutes
YIELD Makes 4 servings
|1||tablespoon vegetable oil|
|8||ounces (4 cups packed) shredded coleslaw mix with cabbage and carrots|
|1||teaspoon bottled minced ginger or 1/2 teaspoon dried ginger|
|1||teaspoon bottled minced garlic|
|1||cup bean sprouts|
|1/2||cup sliced green onions with tops|
|8||flour tortillas (6 or 7 inches)|
|10||to 12 ounces peeled cooked medium shrimp|
|1/4||cup stir-fry sauce|
|1/4||teaspoon red pepper flakes|
|Plum sauce or sweet-and-sour sauce|
- Heat oil in large, deep skillet over medium-high heat until hot. Add coleslaw mix, ginger and garlic; stir-fry 2 minutes. Add sprouts and onions; stir-fry 3 minutes.
- While vegetable mixture is cooking, stack tortillas and wrap in waxed paper. Microwave on HIGH 1-1/2 minutes or until warm.
- Add shrimp, stir-fry sauce and red pepper flakes to skillet; stir-fry 2 minutes or until heated through. Spoon about 1/3 cup shrimp mixture evenly down center of each tortilla. Fold 1 end of tortilla over filling and roll up. Serve with plum sauce.
|Total Fat||9 g|
Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.