Smoky prawn and pepper wraps recipe

Smoky prawn and pepper wraps recipe

1 rating

This tasty spin on traditional wraps, with smoky prawns and peppers, is sure to be a hit this summer. You will need 8 small wooden or metal skewers for this recipe. If using wooden skewers, soak them in cold water for 20 minutes to stop them from burning. See method

  • Serves 4
  • 20 mins to prepare and 5 mins to cook
  • 271 calories / serving
  • Healthy


  • 2 red peppers, seeded and cut into 2.5cm pieces
  • 240g Tesco Finest raw king prawns
  • 1 tsp chipotle chilli and smoked paprika paste
  • 3 tsp olive oil
  • 3 tsp lemon juice
  • 100g radishes, trimmed and sliced into matchsticks
  • ¼ cucumber, peeled and finely sliced
  • 1 little gem lettuce, trimmed and roughly shredded
  • 4 tortillas
  • 4 tbsp half fat soured cream
If you don't have sour cream, use créme fraîche or yoghurt

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 7%
  • Sugars

    7g 8%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 41.9g Protein 16.7g Fibre 4.5g


  1. In a bowl, toss the red pepper pieces and prawns with the chipotle chilli paste, 2 tsp olive oil and 2 tsp lemon juice. Season well.
  2. Thread onto 8 skewers, dividing the ingredients evenly. If cooking on a barbecue, make sure the coals are white-hot with no trace of flame. Alternatively, set a griddle or frying pan over a high heat until smoking. Lay the skewers directly on the barbecue bars, or in the hot pan, in a single layer. Cook for 3-4 mins in total, turning every 45 secs-1 min, until well marked.
  3. Toss the radishes, cucumber and lettuce with the remaining olive oil and lemon juice in a bowl. Carefully remove the skewers and divide the prawn and peppers between the tortillas with the radish salad and a spoonful of soured cream. Wrap up the tortillas to serve.

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