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.
SERVES 4
PREP TIME 10 MINS
COOK TIME 0 MINS
| 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 |
| 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 g | Fiber: 7.86 g |
| Iron: 12.3 mg | Sugar: 15.18 g |
| Calcium: 582.68 mg | Sodium: 3811.81 mg |
| Potassium: 841.84 mg | Calories: 958.77 kcal |
| Protein: 62.35 g | Vitamin A: 544.17 IU |
| Vitamin C: 94.01 g | Carbohydrates: 121.87 g |
| Saturated Fat: 4.37 g | Cholesterol: 443.25 mg |