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Prawn, Sweet Chilli, And Greek Yogurt Wraps

Sweet pea shoots, juicy prawns, and sharp yogurt make a wonderful combination. Pea shoots are a rich source of vitamins A and C and folic acid.




Recipe Ingredients:
4 large wraps
1.75 oz (50g) pea shoots, mixed baby salad leaves, or rocket
1/2  cucumber, halved, deseeded, and finely sliced
175 g packet of cooked, shelled king prawns, sliced in half horizontally, and deveined
3 tbsp Greek yogurt
4 tsp Thai sweet chilli sauce
Salt and freshly ground black pepper
FOR A GLUTEN FREE VERSION use gluten-free wraps
Recipe Method:
1.  Lay the wraps on a work surface and divide the pea shoots between them, starting at the edge nearest you and covering about one-third of the wrap. Layer one-quarter of the cucumber, then the prawns, along the pea shoots, and top each with1/2tablespoon yogurt and 1 teaspoon chilli sauce. Season.
2.  Take the remaining yogurt and smear a little, with the back of a spoon, all over the piece of each wrap furthest from you (it should cover one-third of the wrap). This helps stick it together
3.  Fold the side nearest to you over the filling. Roll it away from you until it sticks together with the yogurt. Slice each end off and halve on a diagonal to serve, or pack for transportation.
Fat:  19.22 gFiber: 7.86 g
Iron: 12.3 mgSugar: 15.18 g
Calcium: 582.68 mgSodium: 3811.81 mg
Potassium: 841.84 mgCalories: 958.77 kcal
Protein: 62.35 gVitamin A: 544.17 IU
Vitamin C: 94.01 gCarbohydrates: 121.87 g
Saturated Fat: 4.37 gCholesterol: 443.25 mg
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