Spicy Shrimp Wraps

By smolson

Ingredients

• 1 cup salsa
• 1 medium ripe mango, peeled, pitted and diced
• 1 tablespoon ketchup
• 1 envelope reduced-sodium taco seasoning
• 1 tablespoon olive oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 6 flour tortillas (10 inches), warmed
• 1-1/2 cups coleslaw mix
• 6 tablespoons reduced-fat sour cream

Preparation

Step 1

In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat.
In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream. Yield: 6 servings