Fody's Spicy Shrimp BBQ Low FODMAP Burritos

These low FODMAP burritos take advantage of frozen shrimp, which we always keep around for quick meals. Three Fody pantry products make this dish easy to make: Fody Low FODMAP Garlic-Infused Olive Oil, Fody Low FODMAP BBQ Sauce and Fody Low FODMAP Taco Seasoning. The flavors are a little Tex-Mex and a little barbecue! Once you taste how delicious the BBQ mayonnaise is, you will think of MANY uses for it. For the flour tortillas, there are many available based on brown rice that are low FODMAP. Read labels and we find that ones that contain gums, such as guar gum, which is not a FODMAP, yield more flexible tortillas. They will be easier to roll.

For the Spicy BBQ Mayo, simply stir the mayo, Fody BBQ Sauce and Fody Taco Seasoning. Set aside; this may be refrigerated in an airtight container for up to 4 days.

For the Burritos: Heat Fody Garlic-Infused Olive Oil in a nonstick skillet over low-medium heat, add scallion greens and red bell pepper and sauté until vegetables softened but not browned. Add the seasoning and sauté for 30 seconds, then add shrimp and sauté just until shrimp turns opaque, which will be 5 minutes or less.

For each warmed tortilla scoop about ½ cup (100 g) of cooked rice in the middle and lower third of the tortilla. Top with 40 g of beans, a quarter of the shrimp mixture, drizzle with about 1 tablespoon of the mayo, and then top with 2 tablespoons cilantro leaves. Fold the bottom of the tortilla up and over the filling, fold the sides in, then roll firmly upwards to encase the filling. Repeat with tortillas and fillings. Serve low FODMAP burritos immediately with extra mayo on the side.