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Chipotle Tandoori Shrimp Wraps

Yield 8 servings (serving size: 1 topped flatbread and 1 lime wedge)
"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

Ingredients

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

Nutrition Information

  • calories 400
  • caloriesfromfat 25 %
  • fat 11.1 g
  • satfat 2 g
  • monofat 4.3 g
  • polyfat 4.1 g
  • protein 28.8 g
  • carbohydrate 45.2 g
  • fiber 1.7 g
  • cholesterol 131 mg
  • iron 4.5 mg
  • sodium 562 mg
  • calcium 188 mg

How to Make It

  1. 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.

  2. Prepare grill.

  3. 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.