Ingredients
Scale
- The Cheesy Shrimp Filling:
- 1 lb large shrimp, peeled, deveined, and coarsely chopped
- 4 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper
- The Roll-Ups & Glaze:
- 8 soft flour tortillas (or low-carb flatbreads)
- 2 tbsp butter, melted
- ½ tsp garlic salt
- ½ tsp dried parsley
- The High-Protein Lemon-Herb Crema:
- ½ cup plain Greek yogurt
- 1 tbsp fresh parsley & chives, finely chopped
- Juice of ½ lemon
- 1 tsp olive oil
- Pinch of salt
Instructions
- Mix Filling: Preheat oven to 375°F (190°C). In a bowl, combine cream cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, paprika, salt, and pepper. Fold in the raw chopped shrimp.
- Roll: Warm tortillas for 10 seconds to make them pliable. Spoon filling down the center of each tortilla and roll tightly into a tube.
- Brush & Bake: Place roll-ups seam-side down on a parchment-lined sheet pan. Whisk melted butter, garlic salt, and dried parsley; brush generously over top. Bake for 18–20 minutes until golden brown and crispy.
- Make Crema: Whisk Greek yogurt, herbs, lemon juice, olive oil, and salt until smooth.
- Serve: Slice roll-ups diagonally, arrange on a platter, and serve hot with the thick lemon-herb crema for dipping!
- Prep Time: 15 mins
- Cook Time: 18 mins