Shrimp and Tahini Wraps

Tahini sauce, which is a Middle Eastern favorite, is traditionally served with chicken. I tried it with shrimp and it is just as fantastic. You can always use chicken if you’d like.

1. Combine the stock, ricotta, tahini, lemon juice, mayonnaise, soy sauce, sesame oil, garlic and oregano in the bowl of a food processor and purée until smooth.

2. Lightly coat a nonstick skillet with vegetable spray and set over medium-high heat. Add shrimp and cook just until done, about 5 minutes. Remove from the heat and let cool slightly. Dice the shrimp and place in a large mixing bowl. Add the tahini sauce, red pepper, red onions and cilantro, and stir to combine.

3. Place 1 lettuce leaf on each of the tortillas. Divide the shrimp mixture evenly among the tortillas, spreading it to about 1/4 inch from the edges. Fold in the sides of the tortillas and roll up. Cut each in half and serve.

2 Tbsp chicken stock
2 Tbsp light ricotta (5%)
1 Tbsp tahini (sesame seed paste)
1 Tbsp lemon juice
1 Tbsp light mayonnaise
1 tsp low-sodium soy sauce
1 tsp sesame oil
1 tsp finely chopped garlic
1/4 tsp dried oregano

8 oz raw shrimp, peeled and deveined
1/2 cup diced red bell pepper
1/3 cup diced red onion
1/4 cup chopped cilantro
4 large flour tortillas
4 large lettuce leaves

Nutritional Analysis per Serving (1/2 wrap)

Calories 169
Protein 8.5 g
Fat 5.5 g
Saturated Fat 1.1 g
Carbohydrates 21 g
Cholesterol 44 mg
Sodium 331 mg
Fiber 1.6 g

Prep Time: 10 minutes
Cook Time: 5 minutes

Make Ahead: Prepare early in the day and refrigerate.

Serves 8

Nutrition Watch: Cilantro aids in digestion and helps settle the stomach and prevent flatulence.