Zydeco Shrimp Wrap - cooking recipe

Ingredients

1 cup white rice
2 teaspoons vegetable oil
1 small onion, diced
1 green bell pepper, diced
2 celery ribs, diced
1 (8 ounce) can tomato sauce
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
20 medium shrimp, peeled and deveined
4 large burrito-size flour tortillas
4 scallions, cut in half lengthwise and sliced into 1-inch pieces

Preparation

Bring 3 quarts salted to water to a boil; add in the rice and boil it until the rice is cooked, about 18 minutes; drain.
Heat the oil in a skillet over medium heat; add in the onion, half the green pepper, and half the celery; stir/saute 5 minutes until onion is translucent.
Add in the tomato sauce, Worcestershire sauce, and hot sauce; continue to cook to blend the flavors for 5 minutes.
Stir in the shrimp and cook until just done, stirring frequently, about 2 minutes (don't overcook).
To assemble: Heat the tortillas until hot and pliable; layer 1/2 cup rice, a quarter of the shrimp mixture, a quarter of the raw pepper and celery, and a quarter of the scallions in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don't quite touch the edges.
Fold in the two sides and roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.