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Grilled Shrimp and Kale Wraps

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  • Prep 15 min
  • Total 25 min
  • Servings 4
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Updated Jul 20, 2017
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  • 8 large, curly kale leaves, washed
  • 1 tablespoon white vinegar
  • 1/4 cup sour cream
  • 1 avocado, thinly sliced
  • Salt and pepper to taste
  • 1 cucumber, thinly sliced
  • 1 large carrot, cut into thin strips
  • 2 radishes, thinly sliced
  • 1/2 red onion, cut into thin strips
  • 3 oz alfalfa sprouts
  • 1 lb medium shrimp, grilled


  • 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.

Expert Tips

  • tip 1
    Keep in mind that you can also fill it with nuts, tuna, hummus, cilantro, beets, tomatoes or anything else you can think of.
  • tip 2
    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.
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