Sweet Ponzu Shrimp and Bok Choy Wraps with Spicy Mayo

These wraps are a flavor explosion in every bite! Tender shrimp are cooked in a sweet and tangy ponzu sauce, then paired with sautéed bok choy and napa cabbage. Fluffy microwavable rice and a smear of spicy mayo add creaminess and heat, while crispy fried onions bring the crunch.

Served alongside a refreshing mixed greens salad tossed with sesame dressing and a squeeze of lime, this meal is balanced, satisfying and comes together in no time. Perfect for busy weeknights when you want something delicious without the fuss.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. In a small bowl, whisk together ponzu sauce, brown sugar, 2 teaspoons soy sauce (4 teaspoons for 4 servings) and as many Korean chili flakes as you like. It’s okay if the sugar doesn’t fully dissolve.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp; season with salt and pepper. Cook, breaking up any large pieces, until almost cooked through, 2-3 minutes. Stir in the ponzu mixture; cook, stirring occasionally, until the shrimp are cooked through and the sauce has reduced, 2-3 minutes more. If the mixture seems dry, add a splash of water. Add the bok choy and napa cabbage; cook, stirring, until softened, 30-60 seconds. Remove from heat; squeeze in lime juice to taste. Season with salt and pepper if desired.
3. While the shrimp cooks, massage the rice package to separate grains; partially open the package. Microwave for 90 seconds. Be careful when handling-steam may release. In a medium bowl, toss the mixed greens with sesame dressing and a squeeze of lime juice. Season with salt and pepper to taste. Wrap the tortillas in damp paper towels; microwave until warm, about 30 seconds.
4. Lay the tortillas on a clean work surface. Spread spicy mayo on the bottom third of each tortilla. Top with rice, the shrimp mixture and as many crispy fried onions as you like. Fold the bottom of each tortilla over the filling, then fold the left and right sides inward. Roll tightly to form wraps. Halve the wraps. Divide the wraps and salad between plates. Top the salad with any remaining crispy fried onions. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any cooked rice works well. You can use leftover rice or cook according to package directions.

What can I substitute for ponzu sauce?

A mix of soy sauce and lime juice with a pinch of sugar can mimic ponzu flavor.

How do I store leftovers?

Store the wraps and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat wraps in a microwave or oven.