Prawn Wrap with Avocado
A prawn wrap with avocado needs nothing more than a frying pan to warm the tortillas. Cooked prawns are tossed with lime and chilli, ripe avocado is mashed with lime juice and pepper, and a spoonful of Greek yoghurt keeps everything creamy. It makes a fresh lunch for two in about 20 minutes, and the wraps travel well for packed lunches.
- Total
- 18 min
- Prep
- 15 min
- Cook
- 3 min
- Serves
- 2
- Per serving
- 465kcal
Choosing the filling for prawn wrap with avocado
Cooked and peeled prawns are the quickest option, and a pack of cold-water prawns or cooked king prawns both work. If they are frozen, thaw them overnight in the fridge and dry them well on kitchen paper. The avocado should give slightly when you press it near the stalk end. A hard one will not mash, and an overripe one tastes bitter.
A large flour tortilla, about 25cm across, holds the filling without tearing. Smaller wraps hold less, so use less filling rather than overfilling them.
How to assemble prawn wrap with avocado
Tap a time to start a timer.
- Dress the prawns Pat the prawns dry with kitchen paper and put them in a bowl. Squeeze over the juice of half the lime, then add the chilli flakes and the pinch of salt. Stir gently. Slice the red onion as thinly as you can.
- Mash the avocado Halve the avocado, remove the stone and scoop the flesh into a small bowl. Mash with a fork until mostly smooth, then stir in the juice of the other half of the lime and some black pepper.
- Warm the tortillas Heat a dry frying pan over a medium heat for . Warm each tortilla for 30 seconds on each side, until soft and pliable. Take them off the heat before they turn crisp.
- Fill Spread the avocado over the middle of each tortilla, leaving a 3cm border. Top with the salad leaves, prawns, onion and coriander, if using, then add a spoonful of Greek yoghurt.
- Roll Fold in the sides, then roll up tightly from the bottom. Cut in half on the diagonal and serve straight away.
Variations
Thin cucumber slices or sliced peppers add crunch, and a little chopped coriander or a pinch of paprika lifts the flavour. For a salmon version, see salmon wrap. Another quick seafood and avocado idea is crab meat with avocado.
Common problems and fixes for Prawn Wrap with Avocado
- The wrap goes soggy.
- Wet prawns and leaves leak into the tortilla. Pat the prawns dry, shake off any water from the salad, and fill the wraps only just before eating.
- The tortilla splits when you roll it.
- It is either cold or overfilled. Warm it until it is soft, keep the filling in a neat line, and do not pile it higher than the width of your palm.
- The avocado turns brown.
- Lime juice slows the browning but does not stop it. Mash the avocado just before filling, or press cling film directly onto the surface if it needs to wait.
Frequently asked questions about Prawn Wrap with Avocado
Can you use raw prawns in a prawn wrap?
Yes, but cook them first. Fry raw king prawns in a little oil for 3–4 minutes, until pink and opaque all the way through, then let them cool before using.
Can you make wraps ahead for a packed lunch?
Yes. Wrap them tightly in cling film or foil, keep them chilled and eat them within 24 hours. For the best texture, pack the avocado mash and prawns separately and assemble at lunchtime.
What can you use instead of Greek yoghurt?
Soured cream or mayonnaise both work, and mayonnaise gives a richer finish. A squeeze of lemon instead of lime is fine too.
What goes well with a prawn wrap?
A small side salad or a handful of crisps is enough. Wedges of lime on the side are good for squeezing over the filling.
How did you like the recipe?
4.8 / 5 · 58 ratings
