• Nikki Glekas

SHRIMP PITA WRAP


Today I’m sharing my Greek Shrimp Wrap, a yummy sandwich we used to serve at our Greek restaurant that was extremely popular with our customers. The beauty of this sandwich is that it’s very easy to make fresh and it’s not too heavy. It is nice and hearty in the warmer months, which makes it a great lunch or light dinner. I serve it with a Greek salad or french fries (or both!) on the side

To make the wrap you must first begin by marinating the shrimp. This step is critical because you want the shrimp to be nice and flavorful when it’s grilled. This does not take long, but be sure you don’t skip it or the shrimp won’t taste nearly as good. Then I make the Greek salsa by hand. Again, this is not difficult. In fact, you can make it fresh earlier in the day if you’re concerned about time. This is a great condiment to have on hand for so many things, I often make double the amount that I need!

To assemble the wrap, you combine the shrimp and salsa in a freshly grilled pita and drizzle it all with the lemon olive oil dressing. YUM! I often wrap the pita in parchment paper to make it easier to hold and eat since the sandwich can be a little drippy. Then, serve it on a plate with your sides and a crisp glass of white wine or a cold beer.

This is an excellent sandwich any time of year and is always popular. It’s really great to make in the summer when it’s hot outside and grilling shrimp is the only thing you want to do because turning on the stovetop is just too much. You can easily double or triple this recipe depending on how many guests you have coming over, too. This is sure to become a classic in your household like it has in mine!



SHRIMP PITA WRAP

This wrap was incredibly popular at our Greek restaurant. It is hearty enough for a meal, but still light and refreshing. I make it at home a lot because it is so tasty and easy to pull together. I often have Greek salsa made in my fridge, but you can buy it or make it at home if you need to.

Makes 2 wraps

  • 8 Jumbo Shrimp, deveined and tails removed

  • 1 teaspoon sea salt

  • ½ teaspoon black pepper

  • 1 teaspoon paprika

  • ¼ cup extra virgin olive oil

  • 2 pitas

  • 1/2 cup Greek Salsa (cucumbers, tomatoes, red onion, fresh parsley)

  • Crumbled Feta for topping

  • Olive oil and Lemon for topping


  • Butterfly the shrimp and add them to a bowl with the salt, pepper, paprika, and olive oil and toss well to marinate.

  • Place a grill pan or skillet over medium heat to warm up. Or, turn the grill on to medium high.

  • Grill the shrimp for about 2 – 3 minutes per side. They should be cooked through with char marks. Don’t overcook them or they will get chewy. Transfer them to a plate while you prepare the pita.

  • Lightly brush both sides of the pita with olive oil and grill them for about 2 minutes per side, or until completely softened and warmed through.

  • Assemble the sandwich by placing 4 shrimp and 2 heaping tablespoons of Greek salsa on the warm pita. Top it with crumbled feta, and a drizzle of olive oil and lemon juice. Fold up the pita and wrap it in parchment paper. Serve.








Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact team@nikkiglekasevents.com or call 203.658.8659.

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