Chipotle Tandoori Shrimp Wraps

Ingredients

• 1 teaspoon chiles in adobo sauce 
• 2  chipotles in adobo canned minced seeded
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh minced peeled
• 2 tablespoons garlic minced
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon turmeric 
• 2  jalapeno thinly sliced
• 2 tablespoons juice of lemon fresh
• 1 tablespoon juice of lime fresh
• 8  lime wedges 
• 1.5 cups yogurt plain low-fat divided
• 1 cup mangos diced peeled
• 0.5 cup onion red thinly sliced
• 0.5 teaspoon salt 
• 1.5 pounds shrimp deveined peeled
• 7 inch flatbreads (such as Flatout)

Equipment

• grill
• ziploc bags
• skewers

Directions

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.
4. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until done.
5. Let shrimp stand 5 minutes.
6. 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 jalapeo evenly among flatbreads.
7. Serve with lime wedges.