2tsp. Asian chili garlic sauce or chili paste (or 1/4 tsp. crushed red pepper flakes)
2Tbsp. soy sauce
1Tbsp. lime juice
2Tbsp. water
2tsp. brown sugar
1cup coarsely grated carrots
1cup snap peas sliced thinly on the diagonal
4large whole wheat or spinach wraps (any large tortillas may be substituted)
Instructions
Season shrimp with salt and pepper, cook over medium heat until shrimp are fully cooked (pink/opaque). Finish with lemon juice, then set aside to cool.
Blend peanut butter with chili paste, soy sauce, lime juice, water and brown sugar.
Divide mixture between the wraps and spread down the middle.
Evenly top each wrap with portions of the shrimp, carrots, snap peas and lettuce blend, then roll up burrito style.