Shrimp Tortilla Wraps


1 1/2 pounds shrimp, shelled and deveined
2 teaspoons chili powder
1 teaspoon granulated garlic
salt and pepper to taste
4 Tablespoons oil, your choice
1/4 cup cilantro, large chop
1 sweet onion, julienne
1 bell pepper, julienne
3/4 pound jalapeno jack cheese, grated*
8-10 6 inch flour tortillas


Season shrimp with chili powder, garlic, salt and pepper. Saute shrimp in extremely hot skillet with 2 Tablespoons oil until they turn opaque, approximately 4-7 minutes depending on shrimp size. Add cilantro for last minute and set shrimp aside. Saute bell pepper in 1 Tablespoon oil and set aside. Repeat process with onion and set aside.


Take a 6 inch tortilla, lay 2 or 3 strips bell pepper, mess of onions, shrimp and top with cheese. Roll closed and secure with toothpick, if necessary. Place in a 9 X 12 casserole dish. Bake in pre-heated 350F oven for 20-25 minutes. Top with Mango Salsa. *Freeze cheese for 20 minutes before grating. Serves 4-5