A perfect summer flatbread wrap, if ever there was one! This wrap is packed with tons of crisp cool veggies and spicy curry shrimp, the ideal lunch or dinner when the weather is blazing and you want something light but interesting to eat.
Lightly dressed ribbon-cut veggies make good options in place of rice noodles in this spring roll inspired meal. In fact, if you have a vegetable noodler, by all means make it work for you here. (I’m waiting to find one at a rummage sale! Someone is bound to get rid of one sooner or later.)
Nuoc cham is the key to this wrap, and a basic one can be found here if you feel like making your own, otherwise store bought is just fine too. Or perhaps you have some left over from last night’s bun, in which case I would applaud your thriftiness!
The last time I made this wrap to bring into work, my co-workers eyeballed it, and, one by one, came up and asked me where the new lunch place was. It makes a delicious first impression, so they were a little jealous that I made it myself, and they couldn’t buy another one that day for their own lunch. I promised that I would share my recipe, though, and after some tweaking and adjusting, here it is. Take that, officemates; the secret is out!
Now that you have the recipe, you can be as stingy or as generous with it as you like. Just make it often, and enjoy!
-Amy at Flatout
Cashew Shrimp Wrap
- Flatout Flatbread Flavorit wrap
- 3 ounces raw shrimp, peeled
- 4-5 ribbons of raw cucumber ( vegetable ribbons can be made with a vegetable peeler)
- 4-5 ribbons of raw zucchini
- 4-5 ribbons of raw carrots
- 3-4 sprigs of cilantro
- 3-4 mint leaves
- 1 lime wedge
- 1-2 teaspoons red curry paste
- 6 dry roasted cashews, chopped roughly
- 2 tablespoons nuoc cham
Pat the shrimp dry gently with a paper towel. In a small bowl, coat the shrimp with the red curry paste, and grill them or cook them under a broiler for 3 to 4 minutes. In another bowl create the salad by combining the vegetables, herbs, and the cashews with the nuoc cham. To assemble the flatbread wrap, place the salad on the flatbread, then arrange the shrimp over the salad evenly. Squeeze lime over everything. Roll up the flatbread, beginning at the rounded end, and cut in half.