Updated Wednesday, April 28th, 2004
Total Time: 40
Yield: 4 wraps
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. Sauté, 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 1-1/2 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 1/2 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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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