Name: Island Shrimp Wrap
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 1 mango, diced; 1 pineapple, diced; 1 pint strawberries, diced; 1 small white onion, minced; 1 medium fresh jalapeno, minced; Juice of 1 lime; 1 tablespoon salt; 1 tablespoon ground black pepper; 1 tablespoon garlic powder; 1 pound shrimp (16 to 20 size), peeled and deveined; 3 tablespoons vegetable oil; Ten 12-inch whole-wheat tortilla shells; Fresh spring lettuce mix, for topping; 1 tomato, diced

Directions

For the island salsa: Combine mango, pineapple, strawberries, onion, jalapeno and lime juice in a bowl. Set aside.
For the shrimp: Prepare shrimp seasoning by combining salt, pepper and garlic powder in a bowl.
Prepare shrimp by sprinkling them on both sides with shrimp seasoning. Heat vegetable oil in large saute pan on medium to medium-high heat. Once oil is hot and sizzling, place shrimp in pan and cook until translucent on one side, approximately 1 1/2 minutes. Flip, then cook on other side until sides are curled up and translucent, 1 1/2 to 2 minutes. Remove shrimp from pan, cut into chunks and set aside.
Place a whole-wheat tortilla shell on a flat surface, then place a small amount of each ingredient on top: spring lettuce mix, diced tomatoes, cooked shrimp chunks and island salsa. Spread along the bottom of the tortilla shell, making sure not to overfill. Take sides of tortilla shell and fold in towards center so the filling can still be seen. Bring up the bottom flap and continue to roll upward while tucking sides as rolled to the top, making sure to roll tightly to keep wrap together. Cut in a diagonal. Repeat with remaining ingredients.