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CHIPOTLE SHRIMP GLUTEN-FREE WRAP

 

INGREDIENTS

  • 4 ANY VEGGIE GLUTEN-FREE WRAPS
  • CUT INTO HALVES 4 TOMATILLOS, HUSKED
  • 2 CUPS SEEDED AND DICED TOMATOES
  • 1/4 CUP DICED RED ONION
  • 1 TBSP. SEEDED AND CHOPPED JALAPENO CHILE PEPPER
  • 1/4 CUP CHOPPED FRESH CILANTRO
  • 4 TBSP. FRESH LIME JUICE, DIVIDED
  • 3 1/2 TSP EXTRA-VIRGIN OLIVE OIL, DIVIDED
  • 1/4 TSP. EACH SEA SALT AND GROUND BLACK PEPPER
  • 2 CLOVES GARLIC, MINCED
  • 3/4 LB. RAW FROZEN AND THAWED SMALL SHRIMP, RINSED
  • 3/4 TSP. CHIPOTLE CHILI POWDER
  • 1 CUP COOKED BLACK BEANS
  • 1 AVOCADO, PEELED, SEEDED AND CHOPPED

DIRECTIONS

  1. For the salsa: In a pot of boiling water, add tomatillos and boil for about 30 seconds to 1 minute, until the peel starts to separate. Drain, peel and finely chop, then In a medium bowl, combine tomatillos, tomatoes, onion, jalapeno, cilantro, 2 tbsp. lime juice, 11/2 tsp oil, salt and pepper. Stir and set aside.
  2. In a medium bowl, combine tomatillos, tomatoes, onion, jalapeno, cilantro, 2 tbsp. lime juice, 11/2 tsp oil, salt and pepper. Stir and set aside.
  3. For the Shrimp / Filling: In a large skillet on medium-high, heat remaining 2 tsp. of oil. Add garlic and sautfor 1 minute. Add shrimp, cooking on 1 side for 1 to 2 minutes. Flip over and add remaining 2 tbsp. of lime juice. Sprinkle with chili powder and sautfor another 1 to 2 minutes, until shrimp is opaque throughout. Remove to a cutting board and chop shrimp.
  4. Final Mix: In a large bowl, combine shrimp, 1/2 cup salsa and beans.
    Mist 1 side of 2 Wraps with cooking spray. Heat skillet on medium and place 1 wrap, sprayed side down, in skillet. Spread half of bean mixture over wrap, leaving 1/2-inch space around edges. Place other wrap half, sprayed side up, overfilling. Heat for 2 to 3 minutes, using a spatula to press edges of tortillas together. Carefully flip quesadilla-wrap over and cook other side for 2 minutes. Repeat with remaining wraps and bean mixture.
    Cut each wrap into 2 wedges. Arrange 4 wedges on each plate and top each with 1/4 cup salsa and 1/4 chopped avocado.
    Share with friends and enjoy!
  5. Mist 1 side of 2 Wraps with cooking spray. Heat skillet on medium and place 1 wrap, sprayed side down, in skillet. Spread half of bean mixture over wrap, leaving 1/2-inch space around edges. Place other wrap half, sprayed side up, overfilling. Heat for 2 to 3 minutes, using a spatula to press edges of tortillas together. Carefully flip quesadilla-wrap over and cook other side for 2 minutes. Repeat with remaining wraps and bean mixture.
  6. Cut each wrap into 2 wedges. Arrange 4 wedges on each plate and top each with 1/4 cup salsa and 1/4 chopped avocado.
  7. Share with friends and enjoy!

 

You can also use any gluten-free wrap from our collections: