Chipotle Tandoori Shrimp Wraps

• 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 jalapeno peppers
• 8 lime wedges

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 jalapeno evenly among flatbreads. Serve with lime wedges.

yogurt, fresh ginger, garlic, lemon juice, lime juice, salt, ground turmeric, ground cumin, adobo sauce, chiles, shrimp, cooking spray, flatbreads, mango, red onion, fresh cilantro, peppers, lime

Taken from www.myrecipes.com/recipe/chipotle-tandoori-shrimp-wraps (may not work)