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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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OMG...good. Ingredients:
3 ready-to-eat avocados |
1 lime, juice of |
1 medium-hot red chile, deseeded |
coriander leaves, roughly chopped |
1 small iceberg lettuce |
6 flour tortillas |
400 g peeled cooked prawns |
olive oil, to drizzle |
lightly salted kettle potato chip, to serve |
Directions:
1. To make the guacamole, halve the avocados, stone and peel. Scoop into a bowl along with the lime juice. Finely chop the chilli, add to the avocado and mash with a fork until almost smooth. Stir in the coriander and season to taste. Shred the iceberg lettuce.
2. Assemble the wraps: spread each tortilla with a generous spoonful of guacamole, add some shredded lettuce and scatter with prawns, then drizzle with a little olive oil, season and roll up tightly. Cut each in half and serve 3 halves per person with a tomato sprig and some Kettle Chips.
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