Crunchy Chopped Salad Wrap with Shrimp

crunchy chopped salad

After a few cold, gray months with (or without) snow, the weather really starts to get to me. Everyone around the city is pale like the sky, and when the sun does come out, it almost hurts the eyes. I know I’m not alone; I see people looking up at the brightness, squinting like hibernating bears at that bright foreign object above them. After a couple weeks or more without sun, you’re just not used to it. Thank goodness spring is coming!

If you’re lucky enough to live somewhere chronically sunny, then you have no idea, but the midwest can be tough in the winter. Here in our house, we veg out more, we sleep later, and our diets can reflect all those bad habits too. This winter, however, I’ve tried to combat it. I bought one of those LED sun lamps, so we can use it for about half an hour a day, to get more light. I’m trying to eat better than I normally would. And you know what? That really has helped. Eating fresh food I make at home, where I can control the portions, the salts, the fats, and the sugars is so rewarding in the long run.

So let’s talk about food! This flatbread wrap is one of my winter blues favorites. It’s a chopped salad with shrimp and lots of crispy, crunchy herbs and vegetables.

This makes the perfect work lunch too. This flatbread wrap keeps me awake, sunny, and light on your feet, ready to seize the day. And I can’t think of a better tasting way to do it, either.

-Amy at Flatout

Serves: 1
Prep Time:

Crunchy Chopped Salad Wrap with Shrimp

WW® SmartPoints® value: 6 per serving


  • 1 Flatout flatbread, Light Original
  • 2 ounces cooked shrimp
  • 1/4 cup cooked chickpeas
  • 1/4 cup chopped celery
  • 1/4 cup chopped scallions
  • 1/4 cup diced tomatoes
  • 1/4 cup chopped bell peppers
  • 1/4 cup jicama, diced
  • Handful of baby spinach
  • 1 tablespoon chopped green herb: parsley, mint, cilantro
  • 1 tablespoon feta cheese, crumbled
  • 2 tablespoons red wine vinegar
  • 1 wedge lemon
  • 1 teaspoon olive oil
  • Salt and freshly ground pepper


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. Pour into bowl and add the dressing ingredients, salt and pepper, cheese and shrimp. Toss together until well combined. 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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