Taco salad bowls with prawns

Method

1. Heat the grill to medium. Brush the tortilla wraps with a little olive oil, then grill for 1 minute on each side until lightly charred. Quickly and carefully push the warm wraps into 8 shallow bowls and leave to set.
2. Toss the prawns, red peppers and spring onions in a splash of olive oil. Heat a large griddle pan to medium-high. Add the prawns/veg and cook until the prawns are pink and the vegetables are tender, turning throughout. Finely slice the little gem lettuces, then divide among the tortilla bowls and top with the prawns, peppers and spring onions.
3. Whisk the ready-made aioli,  lemon juice and a pinch of sea salt flakes with a large pinch of sweet smoked paprika. Drizzle the dressing over the salad, then sprinkle with a handful of chopped parsley.