Prawn Wrap
A prawn wrap is about as quick as lunch gets: cooked king prawns tossed in a lemony paprika mayo, rolled up with soft avocado and crisp salad leaves in a large tortilla. There is no cooking involved, so it is ready in 10 minutes and travels well in a lunchbox. The tips below show how to roll it tightly and keep the tortilla from going soggy.
- Total
- 10 min
- Prep
- 10 min
- Serves
- 2
- Per serving
- 500kcal
Choosing the prawns for a prawn wrap
Cooked and peeled king prawns give the best bite, and a 200g pack is just right for two wraps. Whatever you buy, dry the prawns properly. They are packed in brine, and that liquid is what turns the filling watery.
A ripe avocado should give slightly when pressed at the stalk end. Rock-hard ones slice neatly but taste of very little, while very soft ones mash as you roll.
How to make a prawn wrap
Tap a time to start a timer.
- Dry the prawns If the prawns are frozen, defrost them overnight in the fridge. Drain them well, then pat them thoroughly dry on kitchen paper. Wet prawns thin the dressing and soak into the tortilla.
- Mix the filling Stir the mayonnaise, lemon juice, paprika and a few twists of black pepper together in a small bowl. Add the prawns and fold gently until they are evenly coated.
- Prepare the avocado Halve the avocado, remove the stone and scoop the flesh out in one piece. Slice it thinly. Warm each tortilla in a dry frying pan for 10 seconds per side, or in the microwave for 10 seconds, so that it rolls without cracking.
- Layer up Lay a tortilla flat. Scatter half the salad leaves over the middle in a band, keeping a 4cm border around the edge. Add half the avocado, then half the prawn mixture on top.
- Roll tightly Fold the bottom edge up over the filling, fold in both sides, then roll away from you, keeping it snug as you go. Repeat with the second tortilla and cut each wrap in half on the diagonal.
Serving and swaps
Cut the wraps in half and serve them with crisps, a handful of cherry tomatoes or a cucumber salad. For a more filling meal, add thin slices of red pepper or a handful of grated carrot to each wrap. Wholemeal or spinach tortillas work just as well as plain ones, and lime juice can replace the lemon.
The same filling is good piled onto toast, and if you want more prawns for lunch, try a prawn salad for sandwiches or a summer salad with prawns. For another quick roll-up, a salmon wrap uses the same technique.
Common problems and fixes for Prawn Wrap
- The tortilla splits as you roll it.
- A cold tortilla cracks. Warm it briefly first, and keep the filling in a narrow band in the centre rather than spreading it to the edges.
- The wrap goes soggy and the filling slides out.
- Pat the prawns dry and put the salad leaves down first, so they act as a barrier between the dressing and the tortilla. Drain any watery prawns again before mixing.
- The avocado turns brown.
- Slice it just before assembling and lay it directly under the prawns, where the lemony mayo covers it. A squeeze of lemon over the slices helps if you are making the wrap for later.
Frequently asked questions about Prawn Wrap
Can you make a prawn wrap the night before?
Yes, with a little care. Keep the prawn mixture in a covered container in the fridge and assemble the wrap in the morning. A finished wrap wrapped tightly in baking paper keeps for 4–6 hours in a cool bag, but the avocado is best added fresh.
Which prawns work best?
Cooked and peeled king prawns have a firm bite and are easy to find in the chiller aisle. Smaller cold-water prawns work too and give a softer, creamier filling. Check that frozen prawns are fully defrosted and drained before use.
Can I use something other than mayonnaise?
Yes. Replace half the mayonnaise with Greek yoghurt for a lighter filling, or use a spoonful of sweet chilli sauce for some heat. Add the lemon juice last so the yoghurt does not split.
Are prawns safe to eat cold?
Yes, as long as they are the cooked variety and kept chilled until you use them. Eat the wrap on the day you make it and keep it cool if you take it to work.
How did you like the recipe?
4.7 / 5 · 44 ratings
