In a large skillet over medium heat, add the olive oil. Add the chopped garlic and cook for about 1 minute. Add the cumin and red pepper flakes, and let the flavors blend together. Add the shrimp and toss. Add the Coconut-Mango Balsamic. Season with salt and add the dried chipotle powder. Once shrimp are cooked, add the chopped cilantro and toss.
In a separate nonstick skillet over low heat, heat a whole-wheat tortilla until pliable, about 2 minutes on each side.