For a spicy taste of Baja, wrap crispy-fried shrimp, diced red onion and chopped cilantro in a crema-covered chipotle flatbread. Smokey, creamy, crispy and spicy, this flatbread sandwich has it all!
| 1 Each |
Fully Baked Oven Fired Flats Chipotle Seasoned 7 X 6.5 In Square (#01104)
|
|---|---|
| 2 tbsp. | Fresh Cilantro, Chopped |
| 2 tbsp. | Diced Red Onion |
| 1 Each | Lime Wedge, For Garnish |
| 3 1/4 C | Mexican Style Crema |
| 3/4 C | Canned Chipotle, Chopped Fine |
| 1 C |
Seapak Classic Butterfly Shrimp, 2 Lb (#10913)
|
1 |
Mix Mexican style crema and canned chipotle together well in a bowl to yield 4 cups of Chipotle Crema and set aside |
|---|---|
2 |
Fry shrimp according to package directions. |
3 |
Heat Oven Fired Flat on flattop or griddle until pliable. |
4 |
Spread flatbread evenly with 1/4 cup Chipotle Crema, then fill with shrimp, cilantro and red onion. |
5 |
Fold in half and serve with lime wedge to garnish. |