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!
INGREDIENTS
- 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
COOKING
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.
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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