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5 from 2 votes
Two open shrimp salad wraps with lemon and dill on black background
Summer Shrimp Salad Wraps
Prep Time
10 mins

These shrimp salad wraps make a great lunch with no cooking required - a win for hot summer days!

Course: Lunch
Cuisine: American
Servings: 4 wraps
Calories: 215 kcal
  • 12 oz cooked large or jumbo shrimp peeled and de-veined
  • 4 stalks celery
  • 1/2 bell pepper red or orange is best
  • 1/4 cup red onion
  • 2 tbsp fresh dill
  • 1/4 cup mayonaisse
  • 1/4 cup greek yogurt
  • 1/2 cup parsley
  • 1 tbsp lemon juice about half a lemon
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 4 whole wheat soft tortillas/sandwich wraps
  • Spring lettuce mix
  1. Roughly chop the celery, bell pepper, parsley, and dill. Quarter the shrimp, leaving it in medium chunks.

  2. Combine all the ingredients except the tortillas in a large bowl and mix well to combine. Taste and add a pinch more salt or lemon juice if desired.

  3. When ready to eat, assemble the wraps by laying a small handful of spring mix in the middle of a wrap, then spread out about a quarter of the shrimp salad. Roll up the tortilla (it can be tricky but just go slow and you'll get the hang of it!) and enjoy!

Recipe Notes
  • The shrimp salad will keep in the fridge for up to 5 days, just give it a stir to recombine all the juices. I recommend assembling them the morning you're going to eat, or the night before. Any longer and the wrap starts to get soggy.