Oriental Shrimp Burritos Photo
Oriental Shrimp Burritos

Prep and Cook Time 10 minutes

YIELD Makes 4 servings

INGREDIENTS

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

PREPARATION:

  1. 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.
  2. While vegetable mixture is cooking, stack tortillas and wrap in waxed paper. Microwave on HIGH 1-1/2 minutes or until warm.
  3. 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.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Protein 23 g
Fiber 2 g
Carbohydrate 48 g
Cholesterol 138 mg
Total Fat 9 g
Calories 366
Sodium 876 mg
DIETARY EXCHANGE:
Meat 2
Vegetable 1
Starch 3
Fat 1/2

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