Greek Spiced Shrimp and Chicken Lettuce Wraps with Lemon-Oregano Sauce

These Greek Spiced Shrimp and Chicken Lettuce Wraps bring together two proteins in one quick, satisfying lunch. Juicy shrimp and tender chicken bites are seasoned with classic Greek flavors — oregano, lemon, and a touch of smoked paprika — then seared until golden and tucked into crisp butter lettuce cups. A bright lemon-oregano sauce made with lactose-free yogurt ties everything together, adding tang and creaminess without any high-FODMAP triggers. This recipe is fully low-FODMAP friendly: no garlic or onion (garlic-infused oil provides flavor without the fermentable fructans), lactose-free yogurt stands in for regular dairy, and all vegetables used are well-tolerated in typical serving sizes. It's a great option for anyone managing IBS who still craves bold, Mediterranean-inspired flavor. Ready in about 25 minutes, these wraps are light yet protein-packed, making them an ideal lunch for warm days or meal-prep lovers who want a fresh, gut-friendly midday meal that doesn't skimp on taste.

Ingredients

• 0.5 lbShrimp, peeled and deveined
• 0.5 lbboneless skinless chicken breast, cut into bite-sized pieces
• 3 tbspGarlic-infused olive oil, divided
• 2 tspdried oregano, divided
• 1 tspsmoked paprika
• 2 wholelemon, one juiced for marinade, one juiced for sauce
• 1 tspsalt, divided
• 0.5 tspblack pepper, divided
• 0.5 cupLactose-free plain yogurt
• 1 tbspfresh oregano, chopped, plus extra for garnish
• 12 leavesbutter lettuce leaves, washed and dried, used as wraps
• 1 cupcherry tomatoes, halved
• 1 wholecucumber, diced
• 0.33 cupfeta cheese, crumbled, hard/aged cheese tolerated in low-FODMAP portions

Method

No instructions listed.