Ingredients
12 large shrimp, peeled and deveined
1 medium cucumber, thinly sliced
2 medium tomatoes, diced
4 whole grain tortillas
1 cup Greek yogurt (non-fatty, halal-certified)
1 tablespoon lime juice
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro or parsley, chopped
2 tablespoons olive oil
1 small garlic clove, minced
1/4 red onion, finely chopped
Instructions
Heat olive oil in a skillet over medium heat. Cook garlic and red onion until fragrant, about 1 minute. Add shrimp and spices; sauté until pink and cooked through (2-3 minutes). Allow to cool slightly.
In a bowl, mix Greek yogurt, lime juice, honey, salt, and pepper to make the sauce.
To assemble, spread 1-2 tablespoons of sauce on each tortilla. Layer shrimp mixture, cucumber slices, diced tomatoes, and fresh herbs.
Tightly roll up wraps and slice in half if desired.
Notes
Prepare sauce in advance and store refrigerated up to 2 days.
Substitute zucchini for cucumber in hot weather to avoid sogginess.
Use pre-cooked shrimp (fresh or frozen) to save time.
Store unused wraps in an airtight container with paper towels to maintain crispness.
- Prep Time: 15
- Cook Time: 8
- Category: High Protein Meals
- Method: Sautéing and assembling
- Cuisine: Mediterranean
- Diet: High-protein
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 3g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 250mg