Prep 45 mins
Cook 12 mins
A wrap inspired by great Cajun flavors
- 1 cup white rice
- 2 teaspoons vegetable oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 1 (8 ounce) can tomato sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 20 medium shrimp, peeled and deveined
- 4 large burrito-size flour tortillas
- 4 scallions, cut in half lengthwise and sliced into 1-inch pieces
- Bring 3 quarts salted to water to a boil; add in the rice and boil it until the rice is cooked, about 18 minutes; drain.
- Heat the oil in a skillet over medium heat; add in the onion, half the green pepper, and half the celery; stir/saute 5 minutes until onion is translucent.
- Add in the tomato sauce, Worcestershire sauce, and hot sauce; continue to cook to blend the flavors for 5 minutes.
- Stir in the shrimp and cook until just done, stirring frequently, about 2 minutes (don’t overcook).
- To assemble: Heat the tortillas until hot and pliable; layer ½ cup rice, a quarter of the shrimp mixture, a quarter of the raw pepper and celery, and a quarter of the scallions in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don’t quite touch the edges.
- Fold in the two sides and roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.
This was just okay for me. It was very bland, so I think if I were to make it again, I'd have to boost up the hot sauce and maybe add some garlic in the saute step. I like rice, but I don't know that I'm a big fan of it in a wrap, so I'd probably skip the rice next time and add lettuce or spinach to the wrap instead.