Spicy Shrimp or Chicken Wraps

From Light & Tasty's August/September 2002 issue, spicy meat is sweetened up with mango sweetness.

• Ready In: 22 mins
• Serves: 6

Ingredients

• 1  cup salsa
• 1  medium mangoes, diced or 1  medium  peach, peeled and chopped
• 1  tablespoon ketchup
• 1 (4 ounce) envelope  taco seasoning
• 1  tablespoon olive oil
• 1  lb raw shrimp, peeled and deveined or
• 1⁄2 lb boneless skinless chicken breast, cut into 1-inch cubes
• 6  flour tortillas, warmed
• 1 1⁄2 cups  coleslaw mix
• 6  tablespoons reduced-fat sour cream

Directions

1. In a small bowl, combine salsa, mango and ketchup; set aside. Ina large resealable plastic bag, combine taco seasoning and oil; add shrimp or chicken. Seal bag and skae to coat.
2. In a nonstick skillet, cook shrimp or chicken over medium-high heat until cooked (shrimp will turn pink.) Top tortillas with coleslaw mix, salsa mixture and chicken or shrimp.
3. Serve with sour cream.