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Wednesday, October 14, 2015


This is a light and easy meal that screams 'summer' to me. I like to buy prawns all ready to be cooked, but sometimes I do the dirty work myself; peeling, deveining and removing their tails. It's up to you which way you go. I can see myself eating a lot of these wraps over the hot months! 

  • 250g prawns, peeled, deveined & tails removed, uncooked 
  • 1 tablespoon sweet chilli sauce 
  • 1 teaspoon extra virgin olive oil
  • 8 small tortilla wraps or mountain bread wraps 
  • a handful of mixed or green lettuce, washed and roughly shredded
  • 100g cucumber, thinly sliced into rounds
  • 1 ripe avocado, sliced thinly
  • 1 small mango, cut into cubes, around 100g 
  • Optional- a handful of fresh coriander leaves


1. Combine the prawns and sweet chilli sauce in a small bowl. 

2. Heat and swirl the oil in a medium fry pan over medium-low heat. Add the prawns and cook, stirring regularly, for 2 - 3 minutes or until the prawns are pink and no longer translucent. Remove from heat immediately so they do not continue to cook. 

3. Lay a wrap down flat on a plate or chopping board. Arrange 1/8 of the cooked prawns, lettuce, cucumber, avocado, mango and coriander if using in the middle of the wrap and fold to wrap. Repeat until all wraps and ingredients are used. 

Serves / 4 / 2 wraps per serving 
Total Preparation & Cooking time / max 15 minutes (this does not include prepping the prawns)

x Emily 

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