Healthy Shrimp Sandwich Wrap with Curry Yogurt & Spinach Recipe

This healthy shrimp sandwich wrap gets a flavor twist with the addition of an easy curry yogurt sauce. Great light lunch recipe!

Healthy Shrimp Sandwich Wrap with Curry Yogurt

Do you ever find yourself chatting away during a meal...when you're by yourself? Come on, I'm not alone in this, right? Especially when there's good food involved. Yesterday was one of those days. The boys were at school, my husband was at a meeting and I was left to my own devices in the kitchen. I quickly poached some shrimp, tossed them in my favorite curry yogurt sauce and wrapped them in a whole wheat tortilla with some spinach. That's when the conversation started. "This is so flippin' good - and it's all for me!" "Really, why haven't I thought of this combination before?" "It's healthy. That means I can have two wraps, right?...Right?" And on and on I went.

The yogurt sauce, which is a dip we use with Baked Spicy Potato Skins and Zucchini Latkes, comes together in a matter of minutes. In the time it takes to make the dip, you can poach the shrimp. Another few minutes to mix the shrimp with the sauce and roll everything up into one hearty wrap, and lunch is ready. This is truly something I would pay for in a restaurant. But then the talking to myself thing might become a problem. Mothers might start steering their small children away from me. I'll stick with eating this at home.

The recipe:
For the curry yogurt, combine yogurt, mayonnaise, mango chutney, curry powder and fresh lime juice in a small bowl. Mix to combine.

Bring a large pot of salted water to a boil. Add shrimp and boil until just cooked through, about 1 ½ minutes. Drain and immediately plunge shrimp into a bowl of ice water to stop the shrimp from cooking.

Pat the shrimp dry with a paper towel, chop them roughly and transfer to a medium-sized bowl. Stir in three-quarters of the curry yogurt and mix in minced cilantro.

Spread the remaining curry yogurt on four whole-wheat tortillas. Divide the spinach leaves and shrimp mixture between the tortillas.

Tuck in the ends of each tortilla and roll. Cut in half on a diagonal and serve.

Other shrimp sandwich recipes:
Food 52's Shrimp & Chorizo Sandwich
Panini Kathy's Caesar Shrimp & Arugula Panini
TasteFood's Shrimp and Dill Open-Face Sandwich
One Perfect Bite's Margarita Shrimp Salad for Sandwiches & Wraps

Printable Recipe

Healthy Shrimp Sandwich Wrap with Curry Yogurt & Spinach Recipe

This healthy shrimp sandwich wrap gets a flavor twist with the addition of an easy curry yogurt sauce. Great light lunch recipe!

5 from 1 vote

Print Pin Rate

Course: Sandwiches

Cuisine: Indian

Keyword: Seafood Recipes

Prep Time: 13 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 Sandwich Wraps

Calories: 303kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• ¾ cup nonfat Greek yogurt
• ¼ cup light mayonnaise
• 1 tablespoon mango chutney
• 2 teaspoons curry powder
• 1 teaspoon fresh lime juice
• ½ teaspoon kosher salt
• 12 ounces large shrimp peeled and deveined
• 3 tablespoons minced fresh cilantro
• 4 whole-wheat tortillas

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Instructions

• For the curry yogurt, combine yogurt, mayonnaise, mango chutney, curry powder, fresh lime juice and salt in a small bowl. Mix to combine.
• Bring a large pot of salted water to a boil. Add shrimp and boil until just cooked through, about 1½ minutes. Drain and immediately plunge shrimp into a bowl of ice water to stop the shrimp from cooking.
• Pat the shrimp dry with a paper towel, chop them roughly and transfer to a medium-sized bowl. Stir in three-quarters of the curry yogurt and mix in minced cilantro.
• Spread the remaining curry yogurt on four whole-wheat tortillas. Divide the spinach leaves and shrimp mixture between the tortillas.
• Tuck in the ends of each tortilla and roll. Cut in half on a diagonal and serve.

Notes

WW (Old Points) 5 / WW (Points+) 7

Nutrition

Serving: 1Wrap (2 Halves) | Calories: 303kcal | Carbohydrates: 33g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 218mg | Sodium: 1357mg | Potassium: 122mg | Fiber: 3g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 4.3mg | Calcium: 210mg | Iron: 3.2mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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