Keto Creamy Baked Shrimp Wraps
This recipe is designed to teach everyone how to make keto creamy baked shrimp wraps
Servings 10 wraps
Ingredients
Filling
- 30 ml (2 TBS) olive oil
- 2 lbs frozen precooked peeled and deveined shrimp, thawed and tails removed
- 8 mini sweet peppers, chopped
- 1/2 of a medium red onion, chopped
- 1 tsp garlic powder
- salt and pepper to taste
- 4 oz (1/2 cup) cream cheese
- 4 oz (1 cup) shredded mozzarella cheese
- 1 tsp dry Italian seasoning
Sauce
- 16 oz (2 cups) full fat cottage cheese
- 120 grams (1/2 cup) sour cream
- 110 grams (1/2 cup) green enchilada sauce
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 oz cream cheese
- 10 10-inch soft keto tortillas
- shredded mozzarella cheese for topping
Instructions
- Preheat oven to 400 degrees. Lightly grease a 3-quart casserole dish. Set aside. Preheat the oil in a large skillet over medium heat for 3 to 5 minutes until hot. Add the shrimp and vegetables. Sprinkle garlic powder, sand and pepper over the shrimp and vegetables
- Stir to combine. Cook, stirring frequently, 3 minutes until vegetables are tender and shrimp is heated through. Reduce the heat to low. Add the cream cheese, shredded mozzarella and dry seasonings. Stir constantly until the cheeses are melted and smooth. Set aside
Sauce
- Combine all the sauce ingredients except the tortillas and extra shredded cheese in a large blender. Blend for 1 minute or until smooth. Set aside
Assemble
- Divide the filling evenly between the tortillas. Top the filling with desired amount of shredded cheese. Roll tortillas over the filling. Place the wraps seam-side down and side by side in the prepared casserole dish. Pour sauce evenly over the wraps. Top the sauce with the desired amount of shredded cheese.
- Bake for 15 to 20 minutes until bubbly around the edges and cheese is fully melted. Once baked, remove the wraps from the oven and allow them to cool in the dish at least 5 minutes before serving.