1 T. olive oil
1 lb. medium shrimp, peeled and deveined
1 tsp. Cumin
1/2 tsp. Curry Powder
1/4 tsp. Garlic Powder
1/2 tsp. salt
1 C. sugar snap peas
2 green onions, sliced
1 T. lime juice
6 (6 inch) soft flatbreads or flour tortillas

Heat oil in 10-inch skillet over medium-high heat; cook shrimp, cumin, curry, garlic, and salt until shrimp are pink and cooked through, about 3 minutes, stirring frequently. Stir in sugar snaps, green onions and lime juice; cook 1 minute longer. Spoon mixture into flatbreads or flour tortillas; roll up and serve.

Yield: 6 wraps
Calories: 194
Fat: 6g
Fiber: 1g