Grilled prawn lettuce wraps
Start on that health kick with these grilled prawn lettuce wraps. They’re refreshing and crunchy with a touch of spice, perfect for a healthy weeknight meal. Loaded with fresh veggies and drizzled with a lemony yoghurt dressing.
Ingredients
Method
Ingredients
- 400g frozen raw prawn cutlets, deveined and defrosted
- 3 cloves garlic, minced
- 2 tsp paprika
- 2 tsp cumin
- Lettuce leaves, to assemble
- 1 cup shredded red cabbage
- 1 carrot, cut into matchsticks
- 1 avocado, sliced
- ½ cup Greek yoghurt
- 2 lemons
Method
- In a large bowl toss together prawns, two garlic cloves, paprika, cumin, a drizzle of oil, salt and pepper.
- Bring a grill pan or BBQ to medium-high heat. Cook the prawns on the lightly oiled grill for a few minutes on each side or until just cooked.
- Make the dressing by combining yoghurt, juice and zest of one lemon, the remaining garlic, salt and pepper. Mix well to combine. Cut the remaining lemon into wedges.
- Assemble the wraps by topping lettuce leaves with cabbage, carrot, grilled prawns and avocado.
- Drizzle the lemon yoghurt dressing over the top, then serve with lemon wedges and enjoy.
Top tip: Top these lettuce wraps with sliced radish, mint and coriander for a fresh flavourful meal.
Marinate the prawns before you grill them to ensure the best flavour possible. Simply place in the fridge once they’ve been tossed with the spices for 15-30 minutes, then cook.