Smoky prawn and pepper wraps recipe
This tasty spin on traditional wraps, with smoky prawns and peppers, is sure to be a hit this summer. You will need 8 small wooden or metal skewers for this recipe. If using wooden skewers, soak them in cold water for 20 minutes to stop them from burning.
See method- Serves 4
- 20 mins to prepare and 5 mins to cook
- 271 calories / serving
Ingredients
- 2 red peppers, seeded and cut into 2.5cm pieces
- 240g Tesco Finest raw king prawns
- 1 tsp chipotle chilli and smoked paprika paste
- 3 tsp olive oil
- 3 tsp lemon juice
- 100g radishes, trimmed and sliced into matchsticks
- ¼ cucumber, peeled and finely sliced
- 1 little gem lettuce, trimmed and roughly shredded
- 4 tortillas
- 4 tbsp half fat soured cream
Each serving contains
- Energy
- 1140kJ 271.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 1.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.9gProtein 16.7gFibre 4.5g
Method
- In a bowl, toss the red pepper pieces and prawns with the chipotle chilli paste, 2 tsp olive oil and 2 tsp lemon juice. Season well.
- Thread onto 8 skewers, dividing the ingredients evenly. If cooking on a barbecue, make sure the coals are white-hot with no trace of flame. Alternatively, set a griddle or frying pan over a high heat until smoking. Lay the skewers directly on the barbecue bars, or in the hot pan, in a single layer. Cook for 3-4 mins in total, turning every 45 secs-1 min, until well marked.
- Toss the radishes, cucumber and lettuce with the remaining olive oil and lemon juice in a bowl. Carefully remove the skewers and divide the prawn and peppers between the tortillas with the radish salad and a spoonful of soured cream. Wrap up the tortillas to serve.
- See more Summer recipes
