Wrap up lemon-garlic shrimp and hummus for a tasty, gluten-free twist on a classic Greek salad. For optimal taste and softness, heat the wrap on a hot skillet before serving.

Prep time: 15 minutes | Cook time: 5 minutes



1 cup olive oil
1/2 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons kosher salt
1 teaspoon black pepper
4 cloves garlic, crushed

Remaining ingredients

1-1/2 pounds shrimp, peeled and deveined
1 head romaine or green leaf lettuce, chopped
1 medium cucumber, cut into 1/2-inch cubes
2 tomatoes, chopped coarsely
1/2 white onion, chopped
1/2 cup crumbled feta cheese
1/4 cup pitted Kalamata olives
1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff
1 (7-ounce) package hummus


To prepare dressing, whisk all dressing ingredients until well blended.

Pour half of dressing into a 1-gallon zip-top plastic bag. Add shrimp and seal. Shake well to thoroughly coat shrimp. Marinate in refrigerator 1 hour.

Combine lettuce, cucumber, tomatoes and onion in a large bowl. Add remaining dressing, cheese and olives, and toss to coat.

Drain shrimp and discard marinade. Heat a large nonstick skillet over medium-high heat. Add shrimp to pan and sauté 3-4 minutes or until done.

Heat wraps in a hot skillet until soft and pliable. Place wraps on a flat work surface. Spread evenly with hummus. Top evenly with salad mixture and shrimp. Roll up.

Number of Servings: 6

Per Serving
Calories: 590 | Total fat: 34 grams | Total carbohydrates: 48 grams | Dietary fiber: 8 grams | Protein: 24 grams