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Citrus-Shrimp Wraps

Name: Citrus-Shrimp Wraps
Prep time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Asian
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 (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust; 1 cup shredded red cabbage; 2/3 cup shredded carrot; 1/4 cup cashews, halves and pieces, coarsely chopped

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Prep 30 min
Total 40 min
Ingredients 17
Servings 4

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

By Pillsbury Kitchens

Updated Mar 31, 2014

Bake-Off® Contest 45, 2012

Sandra Gallant
Forestville, California

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 (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 cup shredded red cabbage
2/3 cup shredded carrot
1/4 cup cashews, halves and pieces, coarsely chopped

Make With

Pillsbury Pizza Crust

Steps

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

620 Calories, 25g Total Fat, 27g Protein, 73g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 620

Calories from Fat: 220

Total Fat: 25g; 38%

Saturated Fat: 4g; 20%

Trans Fat: 0g

Cholesterol: 165mg; 55%

Sodium: 1520mg; 63%

Potassium: 480mg; 14%

Total Carbohydrate: 73g; 24%

Dietary Fiber: 3g; 14%

Sugars: 7g

Protein: 27g

% Daily Value*:

Vitamin A: 90%; 90%

Vitamin C: 30%; 30%

Calcium: 8%; 8%

Iron: 35%; 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;