Shrimp and Water Chestnut Lavash Wraps with Toasted Sunflower Gremolata

Pat the shrimp dry and chop into small, bite-sized pieces. Finely mince the ginger and slice the scallions, keeping the white and green parts separate.

Heat a non-stick skillet over medium-high heat. Add the shrimp and sauté until just turning pink, about 2 minutes. Stir in the ginger, white parts of the scallions, and the water chestnuts for crunch. Deglaze the pan with the Shaoxing wine and cook until the liquid evaporates.

In a dry pan, lightly toast the sunflower seed kernels until fragrant and golden. Crush them slightly and toss with the green parts of the scallions to create a fresh, crunchy gremolata.

Warm the lavash briefly in the pan until pliable. Spoon the shrimp and water chestnut mixture into the center of the lavash. Sprinkle generously with the sunflower gremolata.

Roll the lavash tightly and slice on a bias. Serve warm, ensuring the crunch of the water chestnuts and sunflower seeds provides a textural contrast to the tender shrimp.