Prawn and guacamole wraps recipe

By Kate Belcher

  1. Serves 4
  2. Ready in 20 minutes
  3. Rating

Try these quick and easy wraps for lunch.

tried and tested
Prawn and guacamole wraps


  1. 3 ready-to-eat avocados
  2. Juice of 1 lime
  3. 1 medium-hot red chilli, deseeded
  4. Handful coriander leaves, roughly chopped
  5. 1 small iceberg lettuce
  6. 6 flour tortillas
  7. 400g cooked and peeled prawns
  8. Olive oil, to drizzle
  9. Grilled cherry tomato sprigs, to serve
  10. Lightly salted Kettle Chips, to serve


  1. 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. 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.

Nutritional info

Per serving: 524kcals, 24.3g fat (3.1g saturated), 31.6g protein, 48g carbs, 3.2g sugar, 6.4g salt

Wine Recommendation

A fruity, medium-dry rosé makes a great summer partner here.


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