Thai Mango Shrimp Wrap

Peel, pit, and thinly slice the mango. Julienne or thinly slice the cucumber. Thinly slice the red onion. Roughly chop the fresh cilantro. Set aside on the cutting board.

Squeeze lime juice into a small bowl. Add minced ginger, minced garlic, fish sauce, and honey; whisk until honey dissolves. Set the sauce aside.

Heat coconut oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 1.5 minutes per side until opaque and cooked through. Remove from heat and let cool for 2 minutes.

Toss the cooked shrimp with half of the lime-ginger sauce; let sit for 1 minute to absorb flavors.

Warm tortillas in a dry skillet for 15 seconds per side until pliable, or wrap in a damp towel for 1 minute. Lay each tortilla flat on a clean surface.

Divide the sauced shrimp evenly among the four tortillas, placing them slightly below center. Top each with mango slices, cucumber, red onion, and cilantro. Drizzle with the remaining lime sauce.

Fold the bottom edge of each tortilla over the filling, then fold in the left and right sides, and finally roll upward until sealed. Cut each wrap in half on the diagonal if desired.

Transfer wraps to a serving plate. Sprinkle with sesame seeds if using. Serve immediately at room temperature or slightly chilled.