Shrimp and Zucchini Zoodle Wrap

Ingredients

• 10–12 medium shrimp, peeled and deveined
• 2 small zucchini, spiralized into zoodles
• 1 tablespoon olive oil
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 clove garlic, minced
• Salt and pepper
• Optional: lemon wedge
• 2 Carb Counter Tortillas (8-inch)

TOPPINGS

Directions

1. Heat skillet: Warm 1 tablespoon olive oil over medium heat.
2. Sauté garlic & shrimp: Add garlic and shrimp; cook until the shrimp are pink (about 2–3 minutes). Season with pepper flakes, salt, and pepper.
3. Add zoodles: Add zucchini noodles to the pan; sauté 2–3 minutes until just softened but still firm.
4. Warm tortillas: Heat Carb Counter Tortillas (8-inch) briefly so they don’t crack.
5. Assemble wraps: Divide shrimp and zoodles between the tortillas and roll tightly.