Citrus-Shrimp Wraps

Pillsbury® pizza crust transforms into wraps for a veggie-packed, Asian sandwich filling.

  • prep time 30 min
  • total time 40 min
  • ingredients 17
  • servings 4

Ingredients

3/4
cup lightly packed fresh parsley leaves
1/2
cup apricot preserves
1/3
cup reduced-sodium soy sauce
4
tablespoons fresh lemon juice
2
teaspoons fresh lime juice
1/2
teaspoon ground mustard
1/2
teaspoon ground ginger
3/4
lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4
cup lightly packed fresh cilantro
1/2
cup lightly packed fresh mint leaves
1/4
cup Crisco® 100% Extra Virgin Olive Oil
3
cloves garlic
1/4
teaspoon salt
1
can Pillsbury™ refrigerated thin pizza crust
1
cup shredded red cabbage
2/3
cup shredded carrot
1/4
cup cashews, halves and pieces, coarsely chopped
  • 1 Chop 2 tablespoons of the parsley leaves; set aside. In 1-quart saucepan, stir together apricot preserves, soy sauce, 2 tablespoons of the lemon juice, lime juice, mustard and ginger. Cook and stir over medium heat until slightly thickened, about 5 minutes. Stir in 2 tablespoons chopped parsley and shrimp. Transfer to bowl; set aside.
  • 2 To make fresh herb dressing, in food processor or blender, combine remaining parsley leaves, cilantro, mint, olive oil, garlic, salt and remaining 2 tablespoons lemon juice. Cover; process until herbs are finely chopped, scraping down side of bowl if necessary. Set aside.
  • 3 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough. Cut dough in half lengthwise and crosswise, forming 4 rectangles. Place on cookie sheet.
  • 4 Bake 4 minutes. Turn dough over; bake an additional 4 to 6 minutes or until light golden brown. With tongs, transfer warm pizza crusts to 4 (2 1/2- to 3-inch diameter) drinking glasses, draping crust lengthwise to form “U” shape.
  • 5 With slotted spoon, remove shrimp from marinade; discard marinade. To make each wrap, spread about 2 tablespoons herb dressing evenly over inside of wrap; top with 1/4 cup of cabbage, about 2 tablespoons carrot and 1/4 of the shrimp. Sprinkle each with cashews. Fold long edges together to form wrap.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    620
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    165mg
    165%;
    Sodium
    1520mg
    1520%;
    Total Carbohydrate
    73g
    73%
    (Dietary Fiber
    3g
    3%
      Sugars
    7g
    7%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    30%;
    Calcium
    8%;
    Iron
    35%;
    Exchanges:
    3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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