Chipotle Shrimp Wraps

By kallen2302

"Chipotle chiles, not normally found in tandoori, add a wonderful smoky flavor to the marinade. Grilled shrimp, sweet mango, red onion, fragrant cilantro, and pungent mint all make for a striking combination of flavors." -Edwina Gadsby, Great Falls, MT


Nutritional Information

Calories: 400 (25% from fat)
Fat: 11.1g (sat 2g,mono 4.3g,poly 4.1g)
Protein: 28.8g
Carbohydrate: 45.2g
Fiber: 1.7g
Cholesterol: 131mg
Iron: 4.5mg
Sodium: 562mg
Calcium: 188mg

Edwina Gadsby, Great Falls, Montana, Cooking Light, JULY 2006

Ingredients

• 1 1/2 * 1 1/2 cups plain low-fat yogurt, divided
• 2 * 2 tablespoons minced peeled fresh ginger
• 2 * 2 tablespoons minced garlic
• 2 * 2 tablespoons fresh lemon juice
• 1 * 1 tablespoon fresh lime juice
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 teaspoon ground turmeric
• 1/2 * 1/2 teaspoon ground cumin
• 1 * 1 teaspoon adobo sauce
• 2 * 2 chipotle chiles, canned in adobo sauce, seeded and minced
• 1 1/2 * 1 1/2 pounds medium shrimp, peeled and deveined
• * Cooking spray
• 8 * 8 (7-inch) flatbreads (such as Flatout)
• 1 * 1 cup diced peeled mango
• 1/2 * 1/2 cup thinly sliced red onion
• 1/4 * 1/4 cup chopped fresh cilantro
• 2 * 2 thinly sliced jalapeño peppers
• 8 * 8 lime wedges

Preparation

Step 1

Preparation

Combine 1 cup plain low-fat yogurt and the next 10 ingredients (through shrimp) in a large zip-top plastic bag; seal bag. Toss well to coat. Marinate in the refrigerator for 1 hour, turning the bag occasionally.

Prepare grill.

Remove shrimp from bag; discard marinade. Thread shrimp evenly onto each of 8 (10-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until done. Let shrimp stand 5 minutes. Remove shrimp from skewers. Divide shrimp evenly among each of 8 flatbreads. Top each serving with 2 tablespoons mango, 1 tablespoon onion, 1 1/2 teaspoons fresh cilantro, and 1 tablespoon of the remaining yogurt. Divide jalapeño evenly among flatbreads. Serve with lime wedges.