- 6 oz (175g) rindless goat cheese, at room temperature
- 2 tbsp chopped dill, chives, and/or chervil, plus sprigs of herbs for garnish
- Grated zest of 1 lemon
- Salt and freshly ground black pepper
- 3 large flour tortillas
- 8 oz (225g) small cooked shrimp
- Mix the goat cheese, dill, and lemon zest together. Season with salt and pepper.
- Spread the cheese over the tortillas. Sprinkle with the shrimp. Tightly roll up each tortilla. Refrigerate until ready to serve.
- Thirty minutes before serving, cut each wrap at a slight diagonal into 6 pieces. Garnish with the herbs and serve.