Why you should make prawn wrap
This recipe is incredibly fast to put together when you are in a rush. A Prawn Wrap offers a great balance of textures with crunchy salad and soft prawns. It is a versatile dish because you can add different vegetables or spices to suit your taste. Because it requires no heat, it is also a fantastic option for a warm summer day.
How to cook prawn wrap
Prepare prawns: Rinse the cooked prawns in cold water and pat them dry with paper towels. Place the clean prawns into a small bowl.
Mix dressing: Add the mayonnaise, lemon juice and paprika to the bowl with the prawns. Stir well until all the prawns are evenly coated in the sauce.
Slice avocado: Cut the avocado in half and remove the stone. Slice the flesh into thin pieces and lay the flour tortillas flat on a clean surface.
Assemble wrap: Place the mixed salad leaves and avocado in the centre of each tortilla. Top with the prawn mixture then fold the bottom up and roll the tortilla tightly.
Extra tips for prawn wrap
Use fresh lemon juice to give the filling a bright and citrusy flavour. If you are using frozen prawns, make sure they are completely defrosted and drained before you start. This prevents any extra water from making your tortilla soggy. You can add a little bit of fresh chilli if you prefer some heat in your lunch.
A prawn wrap tastes best when it is served immediately while the salad is still crisp. If you need to make it ahead of time, keep the prawn mixture in a separate container. Only assemble the wrap just before you are ready to eat to keep the bread firm. This ensures the best texture for your meal.
Find more ideas here:
pan-fried plaice,
one-pot pasta with chicken or
poke bowl with chicken.
