Greek Shrimp Wraps with Garlic Yogurt Sauce
These fresh and flavorful Greek Shrimp Wraps are packed with juicy seasoned shrimp, crisp vegetables, creamy garlic yogurt sauce, and wrapped in warm pita or flatbread. Perfect for a quick lunch or light dinner.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4 wraps
Ingredients
For the Shrimp
1 pound (450g) large shrimp, peeled and deveined
2 tablespoons olive oil
2 teaspoons lemon juice
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
Garlic Yogurt Sauce
1 cup plain Greek yogurt
2 garlic cloves, finely minced
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Wrap Filling
4 large pita breads, flatbreads, or tortillas
2 cups shredded romaine lettuce
1 cup diced cucumber
1 cup halved cherry tomatoes
½ cup thinly sliced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives (optional)
Optional Garnishes
Fresh parsley
Fresh dill
Lemon wedges
Extra feta cheese
Instructions
Step 1: Marinate the Shrimp
In a bowl, combine:
Olive oil
Lemon juice
Garlic
Oregano
Smoked paprika
Onion powder
Cumin
Salt
Black pepper
Add the shrimp and toss to coat.
Marinate for 15–20 minutes.
Step 2: Prepare the Garlic Yogurt Sauce
In a medium bowl, whisk together:
Greek yogurt
Garlic
Lemon juice
Olive oil
Dill
Parsley
Oregano
Salt
Pepper
Cover and refrigerate until ready to use.
Step 3: Cook the Shrimp
Heat a large skillet over medium-high heat.
Cook the shrimp for 2–3 minutes per side, or until pink, opaque, and cooked through.
Remove from heat immediately to avoid overcooking.
Step 4: Warm the Bread
Warm the pita or flatbread in:
A dry skillet for 30–60 seconds per side, or
A 350°F (175°C) oven for about 5 minutes.
Step 5: Assemble the Wraps
Spread a generous layer of garlic yogurt sauce over each wrap.
Top with:
Lettuce
Cucumber
Tomatoes
Red onion
Cooked shrimp
Feta cheese
Kalamata olives (if using)
Drizzle with extra yogurt sauce.
Step 6: Roll and Serve
Fold in the sides and roll tightly.
Slice in half and serve with lemon wedges.
Tips for Success
Pat the shrimp dry before marinating for better browning.
Don’t overcook the shrimp—they cook quickly.
Chill the yogurt sauce for 15 minutes to enhance the flavor.
Warm wraps are easier to roll and less likely to tear.
Fresh herbs provide the best Mediterranean flavor.
Serving Suggestions
Greek salad
Lemon rice
Roasted potatoes
Sweet potato fries
Tzatziki
Hummus with vegetables
Fresh fruit salad
Storage
Refrigerator
Cooked shrimp: Up to 3 days
Garlic yogurt sauce: Up to 4 days
Chopped vegetables: Up to 2 days
Store components separately for the freshest wraps.
Freezer
Freeze only the cooked shrimp for up to 2 months. Do not freeze assembled wraps or the yogurt sauce.
Approximate Nutrition (Per Wrap)
Calories: 455
Protein: 35g
Carbohydrates: 29g
Fat: 20g
Saturated Fat: 5g
Fiber: 4g
Sugar: 5g
Sodium: 760mg
Nutrition values are approximate and will vary depending on the type of wrap and specific ingredients used.
Variations
Spicy Greek Wrap
Add cayenne pepper or crushed red pepper flakes to the shrimp seasoning.
Low-Carb Version
Replace the pita with large romaine or iceberg lettuce leaves.
Whole Wheat
Use whole wheat pita or tortillas for extra fiber.
Grilled Version
Cook the shrimp on an outdoor grill or grill pan for a smoky flavor.
Extra Veggies
Add roasted red peppers, spinach, shredded carrots, or avocado.
Nut Information
This recipe is naturally nut-free.
Contains
Dairy (Greek yogurt, feta cheese)
Shellfish (shrimp)
Gluten (if using traditional pita, flatbread, or flour tortillas)
To Keep It Nut-Free
Use:
Plain Greek yogurt without added nut ingredients.
Feta cheese that is certified nut-free if serving someone with severe allergies.
Pita or tortillas that do not contain nuts.
Always Check Labels On
Store-bought pita or wraps
Feta cheese
Greek yogurt
Seasoning blends
Some packaged foods may be manufactured in facilities that also process peanuts or tree nuts.
Frequently Asked Questions (Q&A)
Q: Can I use frozen shrimp?
Yes. Thaw completely and pat dry before marinating.
Q: Can I make the yogurt sauce ahead of time?
Yes. It can be made up to 3–4 days in advance and stored in the refrigerator.
Q: Can I use chicken instead of shrimp?
Absolutely. Grilled chicken breast or thighs make a delicious substitute.
Q: Can I make these wraps gluten-free?
Yes. Use certified gluten-free wraps or serve the filling over a salad or rice.
Q: What can I substitute for feta cheese?
Try goat cheese, queso fresco, or leave it out for a dairy-free version.
Q: How do I prevent soggy wraps?
Assemble just before serving and keep the vegetables dry after washing.
Q: Is this recipe meal-prep friendly?
Yes. Store the shrimp, vegetables, sauce, and wraps separately, then assemble fresh when ready to eat.
Q: What side dishes pair well with these wraps?
Greek lemon potatoes, cucumber salad, hummus with pita chips, roasted vegetables, quinoa salad, or a cup of lentil soup are excellent choices.
