Serves 4
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  1. In a bowl, toss the sliced red peppers and prawns with the spice paste, half of the olive oil and half of the lime zest and juice. Season well.
  2. Heat one teaspoon of olive oil in a frying or griddle pan over a medium-high heat. Cook the prawns and peppers for 3-4 minutes or until the prawns are fully cooked. Remove from the heat and set aside.
  3. In a bowl, toss the radishes, cucumber and lettuce with the remaining olive oil and lime juice and zest.
  4. Heat the tortilla wraps in a dry frying pan over a medium-high heat until warmed and slightly charred.
  5. Spread some sour cream onto each wrap and top with the radish mixture and some prawns and peppers. Roll up and serve.

Note: Harissa spice paste can be used as an alternative to chipotle paste, if you wish.

Nutrition Facts

Per serving: 321kcals, 13g fat (3.5g saturated), 38.9g carbs (5.7g sugars), 15.3g protein, 6.6g fibre, 0.594g sodium