Caribbean Shrimp Wraps in Lavash

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Ingredients

2 teaspoons olive oil

2 tablespoons finely chopped red onion

2 tablespoons chopped Anaheim chile or other moderately spicy chile

1 clove garlic, minced

3/4 pound large shrimp, peeled, deveined, and cut in half lengthwise through the body

1/2 teaspoon grated fresh lime peel

1/2 teaspoon dried thyme leaves

1/8 teaspoon cinnamon

1-1/2 cups halved red seedless grapes

2 teaspoons fresh lime juice

1/8 teaspoon bottled hot sauce

Salt and pepper, to taste

2 cups cooked rice

1/2 cup mango chutney or ginger chutney

4 11-inch lavash bread rounds or tortillas

Instructions

Heat olive oil in a large nonstick skillet over medium heat. Add onion, chile, and garlic. Saute until the onion is tender, about 3 minutes. Add shrimp, lime peel, thyme, and cinnamon. Saute, stirring frequently, until shrimp is barely cooked and no longer translucent, about 4 or 5 minutes. Add grapes, lime juice, and hot sauce. Add salt and pepper to taste, mix well, and remove from heat.

Place cooked rice in a microwave-safe container and microwave on high 1-½ minutes, or until hot. Add chutney to rice; mix well. Place lavash bread rounds in a large zip-top plastic bag and microwave on high 1 minute.

Remove lavash from bag and, working two at a time, spread ½ cup rice and one-quarter of the shrimp-grape mixture on the lower half of each lavash round. Fold in the sides, then tightly roll up the lavash. Place the wraps seam side down on a serving platter.

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