Shrimp Wraps
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Shrimp Wraps

This isn't your average veggie wrap, this shrimp wrap recipe doesn't skimp on the seasoning!

Yield: 8 servings


Place olive oil into skillet. Add garlic and peppers; cook on medium heat until soft (2-3 minutes). Add shrimp and salt; sear for 2-4 minutes. Do not overcook.

Place tortilla wrap onto plate or tray. Add ½ cup lettuce and ½ cup shrimp; sprinkle with scallions and top with salsa. Roll into wraps.

Alternates: You can add chopped radishes and low-fat cheese, as well as low-fat, low-calorie ranch dressing.

Serve with cucumber salad or soup.


  • 1 pkg .whole wheat tortilla wraps
  • 1, 1-lb. package shrimp (uncooked), deveined, and cut into thirds
  • 1 medium red bell pepper (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 medium yellow bell pepper (chopped)
  • 3 minced garlic cloves (fresh)
  • 2 tbsp. extra virgin olive oil
  • Sea salt, to taste
  • 1 cup salsa
  • 2 stalks scallions, chopped fine
  • 2 cups finely shredded romaine lettuce

Nutritional Data Per Serving

  • Calories: 253
  • Fat: 7.2 grams (26% of calories)
  • Cholesterol: 111 milligrams
  • Sodium: 613 milligrams

Submitted By: Frances Sadler, Operating Room, Emory University Hospital Midtown

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