Crispy Panko Prawn Wraps
serves 2
A tasty and simple lunch wrap filled with fresh veg and crispy breaded prawns.
Tags:
Quick
•Calorie Smart
Allergens:
Hvede
•Crustaceans
•Egg
•Senf
The quantities provided above are averages only.
Total15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
8 unit(s)
Tortilla
150 grams
Prawns
1 sachet(s)
Aioli
1 unit(s)
Lime
1 pack(s)
Breadcrumbs
1 unit(s)
Cucumber
2 unit(s)
Tomato
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)2671 kJ
Energy (kcal)638 kcal
Fat26.2 g
of which saturates6.7 g
Carbohydrate78.2 g
of which sugars8 g
Dietary Fiber0.4 g
Protein25.5 g
Salt3.4 g
Potassium126.2 mg
Calcium13.5 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Quarter the lime. Cut the tomato into 1cm cubes.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Pat the prawns dry with kitchen paper, transfer to a bowl and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Toss with one-third of the aioli then coat with the breadcrumbs.
2
- Place a pan over medium-high heat with a knob of butter.
- Fry the prawns until cooked through, 4-5 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Pop the tortillas into the oven to warm, 1-2 mins.
TIP: Fry any unused breadcrumbs along with the prawns to use later as garnish.
3
- Divide the cucumber and tomato between the tortillas.
- Place the prawns on top and drizzle over remaining aioli.
- Serve with the lime wedges alongside for squeezing over.
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