2 — tortillas

3 oz — low-fat, plain Greek yogurt

1 tbsp — cayenne pepper

2 tbsp — lime juice

1⁄2 cup — cilantro, chopped

3 tsp — extra-virgin olive oil

1⁄4 head — cabbage, thinly sliced

1⁄2 lb — shrimp, peeled and deveined

Salt and black pepper to taste

DIRECTIONS

1 In a bowl, mix yogurt, cayenne, lime juice, and cilantro.

2 Heat olive oil in a nonstick skillet over medium-high heat. Add cabbage

and cook for 4 minutes or until the cabbage is just barely wilted.

3 Remove cabbage from skillet, add shrimp, and cook for 3 to 4 minutes.

Season with cayenne pepper, and add salt and black pepper to taste.

4 Heat tortillas over medium heat in a dry skillet or in a toaster oven.

5 Layer wrap with cabbage, shrimp, and yogurt mix

APPROXIMATE MACROS PER SERVING: 474 CALORIES ■ 37 G PROTEIN ■ 50 G CARBS ■ 18 G FAT