Directions:
- Heat a grill. While it is warming, toss the shrimp with 2 tablespoons of the olive oil and season with salt and pepper. Grill, turning once, until the shrimp are pink and curled, about 5 minutes. Keep warm.
- Heat the remaining 1 tablespoon of olive oil in a medium frying pan. Add the corn and cook over moderately high heat until crisp-tender, about 2 minutes. Transfer to a bowl and let cool. Add the next 6 ingredients and season with salt and pepper. Stir in the shredded cabbage.
- Warm the tortillas quickly on the grill. Spread them on a work surface and mound the corn slaw in the center of each. Top with the shrimp. Roll up the wraps, cut in half and serve.
- Delicious!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.56 Kcal (2041 kJ) | ||
| Calories from fat | 293.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.6g | 50% | |
|---|---|---|---|
| Cholesterol | 48.92mg | 16% | |
| Sodium | 1055.6mg | 44% | |
| Potassium | 218.5mg | 5% | |
| Total Carbs | 40.67g | 14% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 9.47g | 19% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.7mg | 10% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 269.21 Kcal (1127 kJ) | ||
| Calories from fat | 162.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18g | 50% | |
|---|---|---|---|
| Cholesterol | 27.01mg | 16% | |
| Sodium | 582.86mg | 44% | |
| Potassium | 120.65mg | 5% | |
| Total Carbs | 22.46g | 14% | |
| Sugars | 0.7g | 5% | |
| Dietary Fiber | 1.33g | 10% | |
| Protein | 5.23g | 19% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 1mg | 10% | |
| Calcium | 25.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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