Shrimp sautéed with garlic and olive oil meets roasted red bell pepper and parsley in a tortilla for a light wrap. This quick recipe brings a fresh Mediterranean touch to lunch.
Warm the garlic in the olive oil over low heat until fragrant, then add the shrimp. Sauté for 2–3 minutes, until they turn pink and curl.
Add the lemon juice and roasted red bell pepper to the sautéed shrimp and stir for another 1–2 minutes.
Warm the tortilla, add the shrimp filling and parsley, roll it tightly, cut it in half, and serve.
Important: Do not overcook the shrimp. Remove them from the heat after 2–3 minutes, when they turn pink and curl, or they may become rubbery. Allergens: contains shellfish (shrimp) and gluten (tortilla).
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