Ingredients
1 pound large shrimp, peeled and deveined
4 whole wheat tortillas
1/2 cup Greek yogurt
2 tablespoons fresh lemon juice
1 celery stalk, chopped
1/4 cup finely chopped red onion
1 cup mixed greens
1 teaspoon Dijon mustard (optional)
1/2 teaspoon garlic powder
Salt to taste
Fresh dill or parsley (optional, for garnish)
Instructions
Cook shrimp in boiling water until just pink and opaque (1-2 minutes). Drain and chill for 10-15 minutes.
Whisk Greek yogurt with lemon juice, mustard, garlic powder, and salt.
On each tortilla, spread half the yogurt dressing evenly. Layer with cooled shrimp, mixed greens, celery, and red onion.
Fold the tortilla edges, then roll tightly. Secure with a toothpick if needed.
Chill for 5 minutes before serving to enhance texture.
Notes
Use cold water to cool cooked shrimp quickly for crisp texture.
Swap tortillas for lettuce leaves for a crisper, lower-carb version.
Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Sautéing/Boiling
- Cuisine: American
- Diet: Low Sodium
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 3g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg