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Zesty, spicy prawns piled onto a creamy, crunchy avocado slaw and wrapped up in warm tortillas. It's a fiesta on a plate, ready in just 20 minutes!
1.
Mix the spices together in a small bowl.
2.
Toss the prawns with half the lime juice, the oil, a third of the spice mix and a pinch of salt and pepper.
3.
Mash the avocado in a large bowl, then stir in the yoghurt, the remaining lime juice, the remaining spice mix and the sriracha. Season with salt and pepper.
4.
Stir the carrots, cabbage and spring onions into the avocado mixture.
5.
Heat a large frying pan over a high heat. Cook the prawns for 2–3 minutes on each side until pink all the way through.
6.
Warm the wraps according to the pack instructions.
7.
Fill each wrap with slaw, top with prawns and serve.
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Storage information
Best eaten fresh, as the slaw browns over time. Leftover prawns and slaw can be covered and refrigerated separately for up to 1 day. Press cling film onto the surface of the slaw to slow browning.
Tip
Lower carb: Swap the wraps for little gem lettuce cups.
Cost-saving tips
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