Ingredients:
10 oz raw shrimp, peeled and de-veined
3 tbsp low-fat mayonnaise
3 anchovies, minced
1 tsp crushed garlic, minced
2 tbsp freshly squeezed lemon juice
1 tbsp water
3 tbsp grated Parmesan cheese
1 tsp Dijon mustard
pinch freshly ground black pepper
3 cups finely sliced romaine lettuce
large whole wheat tortillas (or flavour of your choice)

Directions:
In a non-stick grilling pan sprayed with vegetable oil, grill or sauté the shrimp just until cooked, about 5 minutes. Cool, then dice. Place in a bowl.

To make the dressing, combine the mayonnaise, anchovies, garlic, lemon juice, water, cheese, mustard and pepper in a bowl and whisk until smooth. Add the dressing and the lettuce to the shrimp and mix well.

Place a quarter of the shrimp mixture along the centre of a tortilla, leaving a pinch margin at the sides. Fold the bottom of the tortilla up and over the filing, fold in both sides and continue to roll it up tightly. Repeat with the remaining ingredients. Cut the rolls in half before serving.