How to make it

  • Pulse sour cream, mayonnaise, basil, chives, 1/4 tsp. salt, and pepper in a blender until herbs are finely chopped and mixture is pale green.
  • Bring 2 quarts water, lemon juice, and remaining 2 tsp. salt to a boil in large saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes.
  • Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.
  • Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds.
  • Transfer to a clean kitchen towels as toasted and stack, loosely wrapped in towel.
  • Divide spinach among tortillas, arranging it across middle, then top with 1 1/2 cups shrimp salad.
  • Tuck in ends of wraps. then roll up tightly. Cut wraps in half diagonally.

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