1 T. olive oil
\n1 lb. medium shrimp, peeled and deveined
\n1 tsp. Cumin
\n1\/2 tsp. Curry Powder
\n1\/4 tsp. Garlic Powder
\n1\/2 tsp. salt
\n1 C. sugar snap peas
\n2 green onions, sliced
\n1 T. lime juice
\n6 (6 inch) soft flatbreads or flour tortillas<\/p>\n
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.<\/p>\n
Yield: 6 wraps
\nCalories: 194
\nFat: 6g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n