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Prawn and guacamole wraps

Name: Prawn and guacamole wraps
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 3 ready-to-eat avocados; Juice of 1 lime; 1 medium-hot red chilli, deseeded; Handful coriander leaves, roughly chopped; 1 small iceberg lettuce; 6 flour tortillas; 400g cooked and peeled prawns; Olive oil, to drizzle; Grilled cherry tomato sprigs, to serve; Lightly salted Kettle Chips, to serve

Published: 30 Jun 04
Updated: 18 Mar 24

Got a few avocados that need using up? These quick and easy prawn and guac wraps make an ideal lunch or supper and are great for sharing with friends.

Easy
July 2004

Test kitchen approved

Serves 4
Ready in 20 minutes

Got a few avocados that need using up? These quick and easy prawn and guac wraps make an ideal lunch or supper and are great for sharing with friends.

Nutrition: per serving

Calories: 524kcals
Fat: 24.3g (3.1g saturated)
Protein: 31.6g
Carbohydrates: 48g (3.2g sugars)
Salt: 6.4g

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Ingredients

3 ready-to-eat avocados
Juice of 1 lime
1 medium-hot red chilli, deseeded
Handful coriander leaves, roughly chopped
1 small iceberg lettuce
6 flour tortillas
400g cooked and peeled prawns
Olive oil, to drizzle
Grilled cherry tomato sprigs, to serve
Lightly salted Kettle Chips, to serve

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Method

To make the guacamole, halve the avocados, stone and peel. Scoop into a bowl along with the lime juice. Finely chop the chilli, add to the avocado and mash with a fork until almost smooth. Stir in the coriander and season to taste. Shred the iceberg lettuce.
Assemble the wraps: spread each tortilla with a generous spoonful of guacamole, add some shredded lettuce and scatter with prawns, then drizzle with a little olive oil, season and roll up tightly. Cut each in half and serve 3 halves per person with a tomato sprig and some Kettle Chips.