Flatout Crunchy Chopped Salad Wrap with Shrimp

Total Time
15 min
15 min


Flatout Flatbread Light original flatbread

1 item(s)

cooked shrimp

2 oz

chickpeas (15 oz)

¼ cup(s), cooked

uncooked celery

¼ cup(s), chopped

uncooked scallion(s)

¼ cup(s), chopped

fresh tomato(es)

¼ cup(s), diced

uncooked bell pepper(s)

¼ cup(s), chopped

uncooked jicama

¼ cup(s), diced

fresh baby spinach

1 cup(s)

fresh parsley

1 Tbsp, or mint or cilantro

feta cheese

1 Tbsp

red wine vinegar

2 Tbsp


¼ item(s), (one wedge)

extra virgin olive oil

1 tsp

table salt

1 pinch

black pepper

1 pinch


  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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