Smoky prawn and pepper wraps recipe

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

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.

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 minutes in total, turning every 45 seconds-1 minute, until well marked.

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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  • Ingredients

  • 2 red peppers, seeded and cut into 2.5cm (1in) pieces
  • 240g (8oz) finest* raw king prawns
  • 1 tsp chipotle chilli and smoked paprika paste
  • 3 tsp olive oil
  • 3 tsp lemon juice
  • 100g (3 1/2oz) radishes, trimmed and sliced into matchsticks
  • 1/4 cucumber, peeled and finely sliced
  • 1 little gem lettuce, trimmed and roughly shredded
  • 4 tortillas
  • 4 tbsp half fat soured cream
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  • Energy 1141kj 271kcal 14%
  • Fat 5g 7%
  • Saturates 1.4g 7%
  • Sugars 7.1g 8%
  • Salt 1g 17%

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

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