Summer Shrimp, Corn, Avocado Wrap
This Shrimp, Corn & Avocado Wrap is the kind of meal that just feels like summer—fresh, flavorful, and satisfying without being heavy. It’s packed with juicy shrimp, sweet corn, creamy avocado, and a mix of crisp veggies, all tossed in Hanley’s Avocado Dressing for a rich, herby finish.
Massaging the kale softens it and helps it soak up all that flavor, turning it into the perfect base for this vibrant filling.
This recipe is versatile. Enjoy it as a hearty salad on its own or wrap it up in a spinach tortilla for an easy, on-the-go lunch. It comes together quickly, making it ideal for busy weekdays, meal prep, or a light summer dinner.
Summer Shrimp, Corn, Avocado Wrap
Course Lunch, Dinner
Servings 3 servings
Ingredients:
8 oz shrimp
1 ear of corn
4 cups kale
2 tbsp red onions
2 radishes
¼ cup cilantro
1 avocado
Salt & pepper to taste
3 spinach wraps
Instructions:
Boil shrimp until cooked. Peel and de-vein. Rise with cold water, pat dry with paper towels, chop into bite-sized pieces, and set aside.
Slice corn off the cob, then set aside.
Wash and dry kale. Remove from the stems, then chop.
Mince red onion and radishes. Roughly chop cilantro.
Cube avocado into bite-sized pieces.
To a large bowl, add kale and Hanley’s Avocado dressing. Using hands, massage dressing into kale until it breaks down and gets softer.
Add shrimp, corn, red onions, radishes, cilantro, avocado, and salt and pepper to taste. Mix until well combined. Set aside.
Heat spinach tortilla in a frying pan, just a few seconds on each side, so the wrap is pliable.
Place tortilla onto a plate, top with about ⅓ of the salad mixture, and roll into a wrap. Repeat with next two wraps.
Serve with chips and extra Avocado dressing for dipping.
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