Ingredients:

  • 8 oz (225 g) shrimp, peeled and deveined
  • 8 oz (225 g) crab meat (canned or fresh)
  • 1 tablespoon (15 ml) olive oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups (150 g) mixed greens (e.g. arugula, spinach)
  • 1 cup (150 g) cherry tomatoes, halved
  • ½ cup (75 g) cucumber, diced
  • ¼ cup (40 g) red onion, finely chopped
  • ¼ cup (30 g) bell pepper, diced
  • 2 tablespoons (30 ml) Greek yogurt
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 4 large flour tortillas or wraps (8-inch diameter)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant (about 30 seconds).
  2. Add shrimp, paprika, salt, and pepper; cook until shrimp is pink and opaque (about 5 minutes). Remove from heat and let cool for 10 minutes.
  3. In a mixing bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and bell pepper. Toss gently to combine.
  4. In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
  5. Lay a tortilla flat. Spoon the salad mixture onto the center, followed by the sautéed shrimp and crab meat. Drizzle with dressing.
  6. Fold in the sides, then roll tightly from the bottom up.
  7. Wrap in parchment paper and chill in the refrigerator for 30 minutes before serving.
  8. Cut in half diagonally and enjoy!