Sticky Sesame Shrimp Wraps

Name: Sticky Sesame Shrimp Wraps with Crunchy Vegetable Slaw
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 285 g Shrimp; 6 unit(s) Flour Tortillas; 170 g Coleslaw Cabbage Mix; 1 unit(s) Mini Cucumber; 1 unit(s) Green Onion; 1 unit(s) Lime; 4 tbsp Teriyaki Sauce; 2 tbsp Mayonnaise; 28 g Crispy Shallots; 1 tbsp Seasoned Rice Vinegar; 9 g Sesame Seeds; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Oil*

with Crunchy Vegetable Slaw

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Sidle right up to these sticky, and sweet sesame crusted salmon wraps. Complete with a crisp vegetable slaw and crispy fried shallots for the ultimate handheld dinner experience. In a zip, an easy to prepare and delicious meal will be ready on the table quicker than you can say 'dinner's ready!'.

Allergens:

Shrimp

•Schwefeldioxide und Sulfite

•Hvede

•Soja

•Sesamzaad

•Egg

•Senf

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

6 unit(s)

Flour Tortillas

170 g

Coleslaw Cabbage Mix

1 unit(s)

Mini Cucumber

1 unit(s)

Green Onion

1 unit(s)

Lime

4 tbsp

Teriyaki Sauce

2 tbsp

Mayonnaise

28 g

Crispy Shallots

1 tbsp

Seasoned Rice Vinegar

9 g

Sesame Seeds

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories680 kcal

Fat31 g

Saturated Fat8 g

Carbohydrate79 g

Sugar22 g

Dietary Fiber6 g

Protein31 g

Cholesterol190 mg

Sodium1960 mg

Trans Fat0.1 g

Potassium750 mg

Calcium350 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Baking Sheet

•Aluminum Foil

Cooking Steps

Thinly slice green onions, keeping white and green parts separate.
Halve cucumber lengthwise, then cut into 1/4 inch half-moons.
Juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Add_____ lime juice (dbl for 4 ppl) TESTER please start with 1 TBSP lime juice for 2 p and confirm measured amount of lime juice, vinegar, half the mayo and 1/2 tsp sugar (dbl for 4 ppl) tp a medium bowl.
Season with salt and pepper then stir to combine.
Add coleslaw cabbage mix, cucumbers and green onion whites then toss to combine. .(TIP: For a little kick, add some sriracha or hot sauce to the dressing!) Set aside.

NEW METHOD BELOW

Combine half the teriyaki sauce, sesame seeds and remaining mayo in a medium bowl.
Line a baking sheet with foil.
Pat salmon dry with paper towels, then place on a separate cutting board, skin-side down. Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin. Discard skin.
Cut salmon into 1-inch pieces.
Add to bowl with teriyaki sauce mixture then toss to coat.

NEW METHOD BELOW

Line a baking sheet with aluminum foil.
Arrange salmon on the prepared baking sheet in a single layer, leaving 1 inch space between each piece
Broil in the middle of the oven until lightly charred and cooked through 5-7 min.**

Wrap tortillas in paper towels.
Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)