Flatout crunchy chopped salad wrap with shrimp
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Fifteen minutes and you've got a chopped salad chock full of vegetables you can hang onto! This handheld salad wrap rolls up six veggies, fresh herbs, and delicious shrimp in a generous flatbread and dresses it with a punchy vinaigrette and tangy feta. It's a complete meal that's ideal for tucking into a lunchbox or picnic basket, and it gets added points for its originality, filled as it is with unexpected ingredients such as chick peas, jicama, and fresh chopped celery. The texture is great, and the taste even better. You could make this a sit-down dinner option with little else needed. A side of rice or couscous could complete the meal, or serve it alongside a fruit salad that is garnished with fresh chopped mint.
Ingredients
Flatbread
1 item(s)
Cooked frozen shrimp
2 oz
Canned chickpeas
¼ cup(s), cooked
Celery
¼ cup(s), chopped, chopped
Scallions
¼ cup(s), chopped or sliced, chopped
Tomato
¼ cup(s), diced
Bell pepper
¼ cup(s), chopped
Jicama
¼ cup(s), diced
Baby spinach
1 cup(s)
Fresh parsley
1 Tbsp, or mint or cilantro
Feta cheese
1 Tbsp
Red wine vinegar
2 Tbsp
Lemon
¼ item(s), medium, (one wedge)
Extra virgin olive oil
1 tsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
On a cutting board, place spinach, chickpeas, and all the vegetables together and chop up finely with a large chef’s knife or handled chopper.
2
Pour into bowl and add the dressing ingredients, salt and pepper, cheese and shrimp. Toss together until well combined.
3
To assemble wrap, distribute salad onto the flatbread, squeeze the wedge of lemon over the filling, and roll up, beginning at rounded end. Cut in half.
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