Sticky Sesame Shrimp Wraps
with Crunchy Vegetable Slaw
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!'.
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.
Ingredients
285 g
Shrimp
(Contains Shrimp)
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Green Onion
1 unit(s)
Lime
4 tbsp
Teriyaki Sauce
(Contains Soy, Wheat, Sesame, Sulphites May contain Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
9 g
Sesame Seeds
(Contains Sesame)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
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!)
- Divide tortillas between plates. Top with some slaw, then salmon.
- Drizzle remaining Teriyaki sauce over top
- Sprinkle crispy shallots and remaining green onions over top.
- Serve remaining slaw alongside.
- Squeeze a lime wedge over top, if desired.