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
Ingredients
  • 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
Instructions
  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