Shrimp & veggie wrap
460 cals, 35p, 39c, 14f (per meal)
1 tsp (3g)
2 tbsp (35g)
1/2 medium (31g)
1/4 large (41g)
4 tbsp (8g)
1/4 avocado(s) (50g)
1/4 lbs (99g)
1 tortilla (approx 10" dia) (72g)
1
In a small bowl, mix the Greek yogurt, chili powder, and some salt and pepper together to make a quick sauce.
2
Lay the tortilla flat and spread the yogurt sauce over it. Arrange the cooked shrimp in the center, then top with avocado, greens, bell pepper, and carrots.
3
Roll the tortilla tightly and serve.