Go Back
Picnic Wraps
Print

Mediterranean Shrimp Wraps

Picnic wraps to pair with a medium bodied rosé with good acidity.
Course Main Course, Main Dishes and Wine Pairings
Cuisine American
Keyword Mediterranean Shrimp Wraps
Servings 4
Author Jane, adapted from "Wraps Easy Recipes for Handheld Meals," Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock

Ingredients

  • 3-1/2 cups cold water
  • 3/4 cup uncooked Basmati rice
  • 2 teaspoons extra virgin olive oil
  • kosher salt
  • 1/4 teaspoon saffron thread
  • 1/8 teaspoon turmeric
  • 2 cups dry white wine
  • 2 bay leaves
  • 1 lb. large shrimp, peeled and deveined
  • 1 6-1/2 oz. jar baby artichoke hearts, drained and chopped
  • 3/4 cup roasted red bell peppers, drained and chopped
  • 1/4 cup kalamata olives, pitted and chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 teaspoons fresh rosemary leaves, chopped
  • 1/8 teaspoon garlic granules
  • 1 tablespoon extra virgin olive oil
  • 1 cup French feta, crumbled
  • 4 11-inch whole wheat flour tortillas

Instructions

  • In a medium saucepan, combine 1-1/2 cups cold water, rice, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, saffron threads, and turmeric. Bring to a boil and then reduce heat to low and cover pot. Simmer until all the liquid is absorbed, about 15 minutes.
  • Meanwhile in a medium saucepan, combine the remaining 2 cups of water, wine, bay leaves, and 1 teaspoon kosher salt over medium-high heat. Bring to a boil. Add the shrimp and cook until pink about 2-3 minutes.
  • Drain the liquid and return the shrimp to the pot. Add the rice, artichoke hearts, bell pepper, olives, lemon juice, thyme, rosemary, garlic granules, and 1 tablespoon of olive oil to the shrimp. Stir to combine.
  • To assemble the wraps: Warm the wraps in a microwave on high heat for 10-15 seconds to prevent them from tearing. Sprinkle 1/4 of the feta cheese over the surface of one side of a tortilla. Press the feta gently into the tortilla. Spoon 1/4 of the filling on the bottom half of a tortilla in a 2-by-5-inch rectangle. Fold the right and left edges of the tortilla over the filling toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is wrapped around the filling. Wrap in aluminum foil for your picnic. Repeat with the remaining tortillas.