scallions, cut in half lengthwise and sliced into 1-inch pieces
Serving Size: 1 (263) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 78 g16 %
Total Fat 8.7 g13 %
Saturated Fat 1.8 g9 %
Cholesterol 45.6 mg
Sodium 902 mg
Dietary Fiber 5.8 g23 %
Sugars 6.3 g25 %
Protein 16.6 g
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.