My H-E-B Texas Life Magazine
•Peanut Dipping Sauce:,
1/4c.Central Market Organic No Stir Peanut Butter with Honey,
1Tbsp.light soy sauce,
1/4tsp.crushed red pepper (if desired),
16largeHill Country Fare Cooked Shrimp, thawed, with tails removed,
8H-E-B Whole Wheat or 7 Grain Tortillas,
8H-E-B Ready, Fresh, Go! Lettuce Leaves,
1 1/2c.Matchstick Carrots,
1cucumber, cut into thin strips,
1red bell pepper, cut into thin strips,
16bite-size pieces ofbasil leaves,
1Combine peanut butter, rice vinegar, soy sauce, and red pepper in a bowl, and stir. Add 1/2 cup water and stir.
2Cut each shrimp in half lengthwise and set aside.
3Brush each tortilla with 1 teaspoon peanut dipping sauce. Layer tortilla with 1 lettuce leaf, 8 shrimp slices, 4 to 6 matchstick carrots, 2 cucumber strips, 3 bell pepper strips, 2 cilantro leaves, and 2 basil pieces. Tightly roll tortilla and wrap in plastic wrap. Refrigerate until ready to serve. Cut in half diagonally and serve each with 2 tablespoons peanut dipping sauce if desired.
Serving size: 1, Calories: 245, Saturated Fat: 1g, Cholesterol: 225mg, Sodium: 605mg, Carbohydrates: 21g, Dietary Fiber: 3g, Sugar: 2g, Protein: 29g