Piri-piri prawn wrap
Ingredients
- Step 1 150ml pot soured cream
- Step 2 juice 1 lemon
- Step 3 small pack mint , finely chopped
- Step 4 300g peeled raw king prawns
- Step 5 4 tsp vegetable oil
- Step 6 3 large garlic cloves , crushed
- Step 7 1 bird's-eye chilli , finely chopped (deseeded if you don't like it too hot)
- Step 8 1 tsp paprika
- Step 9 4 large flatbreads
- Step 10 3 red peppers , deseeded and thinly sliced
- Step 11 3 Little Gem lettuces , shredded
Calories: 437
Carbohydrate: 51 g
Protein: 25 g
Fat: 13 g
Cook time: 40 minutes
Prep time: 15 minutes
Total time: 55 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
Supper
Mexican
2 of 5-a-day
30-60 minute
4 serving
600 kcal or less
Everyday dinner
Everyday lunch
Fibre
Folate
Katy Gilhooly
Main
Seafood
Vit C
Vitamin c
weeknight dinner
Winter
Directions
- Step 1 Heat oven to 160C/140C fan/gas 3. Mix the soured cream with 1 tbsp lemon juice, the mint and seasoning, cover and put in the fridge. Toss the prawns in 2 tsp oil, 1 tbsp lemon juice, the garlic, chilli, paprika and seasoning. Cover and put to one side. Wrap the breads in foil and put in the oven to warm.
- Step 2 Heat a griddle pan on a medium- high heat. Toss the peppers in the remaining 2 tsp oil, season and cook on the griddle for 5-10 mins until charred and softened (you may need to do this in two batches). Transfer the peppers to an ovenproof dish, cover with foil and put in the oven to keep warm. Add the prawns to the griddle pan and cook for 2-3 mins each side until pink, cooked through and lightly charred. Serve with the warm wraps, lettuce, peppers and soured cream.