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
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