Chipotle Tandoori Shrimp Wraps

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

Preparation

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.