Greek Salad Wraps with Shrimp
Wrap up dinner tonight with these tasty Greek Salad Wraps with Shrimp!
Servings: 4 wraps
Calories: 476kcal
Ingredients
For the Wraps
- ½ pound 26-30 count shrimp peeled and deveined
- 2 Tbsp olive oil
- ½ tsp minced garlic
- 4 Flatout Protein Up Carb Down flatbreads
- ½ head romaine lettuce chopped
- 1 medium cucumber cut into matchsticks
- 1 medium red bell pepper cut into matchsticks
- ¼ cup thinly sliced red onion
- ½ cup sliced cherry tomatoes
- 2 Tbsp pitted and chopped kalamata olives
- 2 Tbsp mild pepper rings
- ¼ cup crumbled feta cheese
Creamy Feta Dressing
- ¾ cup crumbled feta cheese
- 1 tsp dried oregano
- 3 Tbsp olive oil
- 3 Tbsp water
- 1½ Tbsp lemon juice
Instructions
For the Creamy Feta Dressing
- Using a mini-chopper, pulse together all dressing ingredients (feta, oregano, olive oil, water and lemon juice) until smooth. (Note: If necessary, add an extra tablespoon of water to the mixture.) Set dressing aside.
For the Wraps
- In a small bowl, add the shrimp, olive oil and garlic. Toss until well combined.
- Place a grill pan or sauté pan over medium-high heat. Once hot, add the shrimp and cook for 4-5 minutes, stirring occasionally, or until shrimp are pink and opaque. Set shrimp aside.
- Lay out the four flatbreads and spread 2-3 Tbsp of Creamy Feta Dressing over half of each flatbread.
- Top each flatbread with lettuce, cucumber, bell pepper, tomatoes, onion, olives, pepper rings and feta cheese. Top with cooked shrimp.
- Roll up flatbreads; cut in half before serving.
Nutrition
Calories: 476kcal | Carbohydrates: 32g | Protein: 23g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 176mg | Sodium: 1224mg | Potassium: 476mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8065IU | Vitamin C: 53mg | Calcium: 389mg | Iron: 3.9mg
