I just tried a new way of fixing the low-carb tortillas, which DH and I have both enjoyed it quite a bit!

For 1 Serving

1/4 cup fresh grated parmesean cheese
1 garlic and herb tortilla
3 oz salad shrimp
2 T. cream cheese
1 T. Caesar salad dressing

Combine the shrimp, cream cheese and salad dressing in a deep bowl. (it tends to splatter when you first start mixing it) Using an electric mixer, beat until the shrimp start breaking down and everything is mixed together well. (Should be the consistencey of a "spread"). Set aside. Place parmesean cheese in a small nonstick saute pan over medium heat. When cheese starts melting, put a tortilla on top of it. As the cheese just starts to brown, flip the torilla over and lightly brown the other (no cheese) side of the tortilla. Remove tortilla from pan onto a serving plate, cheese side up. Spoon the shrimp mixture down the middle of the "taco" shell. Fold and enjoy! (Probably would be good with a few shreds of romain lettuce )

I use some old "Cooking Light" software on my computer to compute my nutritional values. According to this program, here are the numbers:
CAL: 400
FAT: 26
CAR: 14 - 9 FIBER = 5
PRO: 32


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