A seafood dish with a tangy twist – these Prawn Tortillas are ideal for a dinner date
Prawn, Chilli and Lime Tortillas
2 Tortilla Wraps
1 x 180g packet Frozen Jumbo Prawns (defrosted)
1 tbsp Olive Oil
1/2 Red Onion
1 Red Chilli
1 Garlic Clove
100g Red Kidney Beans
80g Sweetcorn (canned)
1/2 Avocado 100g
Juice of 1/2 Lime
Finely chop the onion and chilli.
Heat the oil and then cook the red onion, garlic and half the chilli for 5 minutes. Add the prawns and when they are pink add the kidney beans and sweetcorn.
In the meantime, griddle the tortilla wraps and mix the sour cream with the lime juice and the other half of the chilli.
Slice the avocado and distribute between the wraps then cover with the prawns, sweetcorn and beans.
Serve hot with the sour cream on the side.