3 ready-to-eat avocados
Juice of 1 lime
1 medium-hot red chilli, deseeded
Handful coriander leaves, roughly chopped
1 small iceberg lettuce
6 flour tortillas
400g cooked and peeled prawns
Olive oil, to drizzle
Grilled cherry tomato sprigs, to serve
Lightly salted Kettle Chips, to serve
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.
- A fruity, medium-dry rosé makes a great summer partner here.