Shrimp Cucumber Sambal Wrap

• 10 medium shrimp, cooked,peeled,deveined and coarsely chopped
• 1 medium kirby cucumber, finely chopped
• 14 cup chopped red onion
• 3 tablespoons rice wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 teaspoons chopped of fresh mint
• 1 -2 jalapeno pepper, minced
• 1 teaspoon ground coriander
• 14 teaspoon salt (to taste)
• 1 cup cooked white rice
• 2 green leafy lettuce leaves, torn into bite-size pieces
• 2 large burrito-size flour tortillas, warmed

1. In a mixing bowl, add the shrimp, cucumber, onion, vinegar, lime juice, fish sauce, sugar, mint, jalapeno peppers, coriander, and salt; stir to combine.
2. Let sit for 5 minutes Add the rice and lettuce; toss to coat.
3. Lay warm tortillas on flat surface.
4. Place half the salad mixture in a thick horizontal strip across the bottom third of each tortilla (don't let ingredients get too close the edges).
5. Fold in the two sides of the tortilla and roll-up bottom to top (burrito-style).
6. Cut in half on the bias and eat immediately.

shrimp, kirby cucumber, red onion, rice wine vinegar, lime juice, fish sauce, sugar, mint, pepper, ground coriander, salt, white rice, green leafy lettuce, flour tortillas

Taken from www.food.com/recipe/shrimp-cucumber-sambal-wrap-89693 (may not work)