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Lavash Wraps with Shrimp, Orzo, and Sun-Dried Tomatoes

A Colorful Wrap, for Sure

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Prep Information

Prep Time

20 minutes

Cook Time

20 minutes


8 people


  • 3 cups water
  • 1 cup orzo
  • 1/2 teaspoon salt
  • 1/3 cup Barnea EVOO
  • 1/3 cup Pinot Noir Wine Vinegar
  • Salt and freshly ground pepper to taste
  • 2 Tablespoons finely minced garlic
  • 1/2 cup chopped sun-dried tomatoes, packed in oil, drained
  • 1/3 cup Barnea EVOO
  • 1/2 cup chopped red onion
  • 1/4 cup chopped flat leaf parsley
  • 1/3 cup chopped fresh basil
  • 1 lb. cooked medium shrimp, peeled and deveined
  • Addtional chopped parsley and basil for garnish


  • Bring water to a boil and add the orzo and salt. Bring to boil again, reduce heat and simmer for 15 minutes. Drain.
  • In a small bowl, mix together the Barnea EVOO, Pinot Noir Wine Vinegar, and salt and pepper, to taste. Toss the orzo with the oil/vinegar mixture and allow the pasta to come to room temperature.
  • In a small sauté pan, heat the garlic and sun-dried tomatoes in the olive oil. Add the shrimp and onions, just to coat them. Combine with the pasta, then add the parsley and basil. Correct seasonings, if necessary. Chill.
  • Place the lavash on a cutting board and cut it into 4 equal parts. You should have 4 8-inch squares. Place 1/2 to 3/4 cup of the shrimp mixture in the center of each square. Fold the lavash over the top. Fold in the sides, and lastly, roll the lavosh over to the top. When all 4 lavash squares are filled and folded, cut each in half and serve garnished with additional parsley and basil.
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