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Prawn, Sweet Chilli and Greek Yoghurt Wraps

Sweet pea shoots, juicy prawns and sharp yoghurt 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 (50 g) 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 yoghurt
4 tsp Thai sweet chilli sauce
Salt and freshly ground black pepper
FOR A GLUTEN-FREE VERSION use gluten-free wraps

Recipe Methods:

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 with 1/2 tablespoon yoghurt and 1 teaspoon chilli sauce. Season.
2  Take the remaining yoghurt 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 yoghurt. Slice each end off and halve on a diagonal to serve, or pack for transportation.


Fat :  19.22 gFibre : 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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