Chipotle Tandoori Shrimp Wraps

"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


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

Recipe from

Cooking Light

Nutritional 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


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


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.

Edwina Gadsby, Great Falls, Montana,

Cooking Light

July 2006
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