Griddled flatbreads
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Piri-piri prawn wrap
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 150ml pot soured cream
- juice 1 lemon
- small pack mintfinely chopped
- 300g peeled raw king prawns
- 4 tsp vegetable oil
- 3 large garlic clovescrushed
- 1 bird's-eye chillifinely chopped (deseeded if you don’t like it too hot)
- 1 tsp paprika
- 4 large flatbreads
- 3 red peppersdeseeded and thinly sliced
- 3 Little Gem lettucesshredded
Nutrition: per serving
- kcal437low
- fat13glow
- saturates6g
- carbs51g
- sugars13g
- fibre6g
- protein25g
- salt1.2g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Mix the soured cream with 1 tbsp lemon juice, the mint and seasoning, cover and put in the fridge. Toss the prawns in 2 tsp oil, 1 tbsp lemon juice, the garlic, chilli, paprika and seasoning. Cover and put to one side. Wrap the breads in foil and put in the oven to warm.
step 2
Heat a griddle pan on a medium- high heat. Toss the peppers in the remaining 2 tsp oil, season and cook on the griddle for 5-10 mins until charred and softened (you may need to do this in two batches). Transfer the peppers to an ovenproof dish, cover with foil and put in the oven to keep warm. Add the prawns to the griddle pan and cook for 2-3 mins each side until pink, cooked through and lightly charred. Serve with the warm wraps, lettuce, peppers and soured cream.
