Grilled Shrimp and Kale Wraps

large, curly kale leaves, washed

tablespoon white vinegar

1/4

cup sour cream

avocado, thinly sliced

Salt and pepper to taste

cucumber, thinly sliced

large carrot, cut into thin strips

radishes, thinly sliced

1/2

red onion, cut into thin strips

oz alfalfa sprouts

lb medium shrimp, grilled

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1

Cut off the white stem and place the kale in a warm water bath with the vinegar. Let it soak for 10 minutes.
2

Dry with paper towel and use a sharp knife to remove the main stem that runs down the center of the leaves until it’s mostly green. Be careful not to break them. The point is for them to be flexible so you can roll them up.
3

Combine the sour cream with 4 avocado slices. Add salt and pepper to taste; use a fork to mix and lightly crush to make a dressing.
4

Place 2 leaves in front of you and fill each one of them to your liking with cucumbers, carrots, radishes, onions, alfalfa and shrimp. Add a little sour cream dressing over it. Do not overfill it or you won’t be able to roll it up.
5

To roll it up, fold the top and bottom flaps and then the back, just like you would a burrito.
6

Serve immediately.

Keep in mind that you can also fill it with nuts, tuna, hummus, cilantro, beets, tomatoes or anything else you can think of.
You can also store the leaves in an airtight container; that way, you can make your wrap when you wish.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Jeannette Quiñones-Cantore Summer is the perfect time for fresh and colorful salads and vegetables, so how about if we try a different type of wrap (similar to flautas) to enjoy them with? These kale wraps are both refreshing and easy to prepare.