Begin by heating a non-stick skillet over medium heat, then add 2 tablespoons of freshly squeezed key lime juice. Once sizzling, add the shrimp.

Sauté shrimp for about 2.5 minutes on each side until they turn solid white and are lightly browned.

Remove shrimp from heat and transfer to a bowl. Add 1 teaspoon of chili garlic sauce and toss until coated.

Lay out Flatout® Flatbread on a clean surface. Layer with 1/2 cup of fresh spinach, cooked shrimp, 2 slices of pineapple, and 1/3 cup of diced mango.

Roll the Flatbread tightly around the fillings, tucking in the sides. Place seam-side down and serve immediately.