1/3 cup plain yogurt
1/3 cup light mayonnaise
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
— salt and freshly ground pepper
1 1/2 pounds peeled and deveined cooked shrimp
1 — ripe mango, peeled and diced
5 whole grain tortillas or flat bread wraps (9-inch)
2 cups fresh baby spinach
In a blender or food processor, combine yogurt, mayonnaise, cilantro, and lime juice. Pulse until smooth and creamy. Adjust salt and pepper seasonings. Refrigerate until ready for use.
Warm up tortillas in a small skillet over medium-high heat, approximately 10 seconds per side.
Arrange spinach in the center of each tortilla. Top with mangos and shrimp, then drizzle 2 tablespoons of the prepared sauce over the contents of the tortilla. Wrap them up and enjoy immediately.

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