The next time you make a shrimp salad, why not try wrapping it up?
Mediterranean flavors lend themselves perfectly to salads and wraps.
This easy Greek salad was perfect by itself, but when we added a tortilla and folded it around our herby kale and shrimp, this salad recipe turned into a wrap recipe in no time flat.
It’s easy to make your own fresh Greek dressing. Shake up a little lemon, olive oil and oregano, then toss it with some tender baby kale and precooked shrimp.
Add some spicy red onion, and any other veggies that make you dance the happy dance, and your meal is on the table in less than twenty minutes.
Happy, healthy cooking!
Serves 4
Save RecipeIngredients
- 1 tablespoon red wine vinegar
- 1 teaspoon oregano
- 1 ½ tablespoons olive oil
- 1 cloves garlic, crushed
- 1 tablespoon lemon juice
- 1 teaspoon Dijon Mustard
- 1 packets stevia
- 24 medium shrimp, 51 - 60 count cooked with tails removed
- 4 cups baby kale
- 2 tablespoons capers
- ½ cup red onion, thinly sliced
- ½ cup roasted red bell pepper, thinly sliced
- 4 tablespoons low fat feta cheese, crumbled
- ½ cup white beans, rinsed and drained
- 4 medium whole wheat tortillas, warmed
Instructions
- Combine vinegar, oregano, olive oil, garlic, lemon juice, Dijon mustard and stevia in a bowl.
- In a large bowl add arugula, capers, red onion, red pepper, shrimp and white beans.
- Toss with dressing and chill for 15 minutes.
- Top each tortilla with shrimp salad and sprinkle with a tablespoon of feta cheese.
Notes
Calories 236kcal Weight Watchers PointsPlus 6 Saturated fatty acids: 2.74g Monounsaturated fatty acids: 5.32g Polyunsaturated fatty acids: 1.22g Total fat: 9.28g Calories from fat: 83 Cholesterol: 53mg Carbohydrate, by difference: 25.75g Total dietary fiber: 4.20g Protein: 11.59g
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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
I remember when Wendy’s used to have pitas, which were basically large salads wrapped up in pitas….they were amazing!! My favorite was the chicken mediterranean version. Sadly they weren’t as popular as they were hoping so they stopped making them 🙁 It was so sad for me. However, I think I’ve been inspired to bring them back into my own kitchen. Great recipe!
This happens to me too. Often it’s because the healthier choices aren’t as popular so they disappear from the menu. With all the winter foods, I haven’t made a sandwich or wrap in a long time. This was a refreshing change. 🙂
Er…I don’t know why not make it portable!
Super yum! I love that deep green color from the kale although you recipe says arugula, did you mix the two?
It does? I used a container of baby kale. I’ll fix that. Have a good weekend. 🙂
The salad looks amazing whether it’s on a plate or in a wrap. Of course, considering my laziness, I like the idea of hand-held food over using a fork so I’m all for the wrap!
I’m really liking those containers of baby kale. It’s so delicious and made a really good salad/wrap. Have a good weekend. 🙂
great idea! i am totally craving feta cheese now…
Feta on anything makes me happy. Have a terrific weekend. 🙂
A great idea! Love the salad wrap!
Great idea for a portable healthy meal. The kale makes it a bit more substantial too. I’d much rather a wrap than a sambo any day. Hope you’re having a great weekend!
I really like the containers of baby kale you can buy at the local markets these days. It’s so flavorful and tender. Sometimes the bigger kale can be a bit too chewy for my taste.
Great way to eat a main course salad! Or any salad, for that matter. I’ve done this before, but it’s been ages. Now, of course, I’m thinking I should do it again, and soon. Good recipe, BTW. Thanks for this.
Flatout Flatbread makes a really nice whole grain wrap that works nicely in place of tortillas. You might like them too. 🙂
This sounds really good – I have been craving a big salad with Feta, I think you just sealed it for me!