Cook rice according to package directions. Saute onion, chilies and garlic in oil until onion is tender. Add shrimp, lime peel, thyme, pepper and cinnamon; saute until shrimp is barely cooked. Add grapes, lime juice and bottled hot pepper seasoning; mix well and remove from heat. Mix rice and chutney; season to taste with salt.

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

Recipe Courtesy of The California Table Grape Commission.