Jerk Shrimp Wraps with Grilled Cabbage and Mango Slaw
Mission Carb Balance Soft Taco Flour Tortillas, warmed
lb. Shrimp, peeled and deveined, tails removed (16 to 20 count)
tbsp. Jerk marinade, prepared
Red cabbage, cut into 2 wedges
Green cabbage, cut into 2 wedges
cup Olive oil
cup Lime juice
tbsp. Ginger, minced
tsp. Cayenne pepper
Mango, ripe, peeled and sliced
Green onions, thinly sliced
tbsp. Cilantro, finely chopped
Toss shrimp with jerk marinade; let stand for 5 minutes.
Preheat grill to medium-high heat; grease grate well. Grill shrimp for 2 to 3 minutes per side or until grill marked and cooked through.
Grill cabbage quarters for 3 to 5 minutes per side or until lightly charred. Let cool slightly; shred cabbage.
Toss together cabbage, olive oil, lime juice, ginger, honey, salt, pepper and cayenne pepper. Stir in mango, green onions and cilantro; let stand for 20 minutes.
Warm tortillas according to package directions. Spoon grilled shrimp evenly down along the center of each tortilla, leaving 1-inch border all around. Top with cabbage slaw. Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.