1) Cook rice according to package directions.

2) Saute onion, peppers and garlic in oil until the onion is tender. Add shrimp, lime peel, thyme, pepper and cinnamon; saute until shrimp is barely cooked. Add grapes, lime juice and hot pepper seasoning; mix well and remove from heat. Mix rice and chutney; season to taste with salt.

3) Tightly wrap tortillas in heavy foil; heat at 350 degrees for 5 to 10 minutes. Spread tortillas on a clean dry surface. Portion -1/4 of the shrimp mixture and -1/2 cup of the rice mixture on -1/2 of each tortilla. Fold sides in and roll into a square bundle.

Nutrition facts per serving: 500 calories, 21.7 grams protein, 7.6 grams fat (14 percent calories from fat), 86 grams carbohydrate, 121 milligrams cholesterol, 3.5 grams fiber, 551.7 milligrams sodium.

Recipe featured in "That's a wrap: Versatile sandwiches are ready to go, " wire service 09/03/97. Ann Burger is the food editor for The Post and Courier, Charleston.