The finished recipe. Prawn and Mango Gluten-Free WrapIngredients 1 to 6. 1 wrap, about 60 g Gluten-free wrap (Gluten-free wraps are mostly starch and oil and vary a lot by brand. Check the packet weight against the 60 g assumed here.). 130 g Cooked prawns, peeled (Cooked weight, as sold chilled.). 60 g Mango (Flesh only.). 50 g Cucumber. 30 g Little gem lettuce. 40 g Greek yogurt, 0% fatIngredients 7 to 11. Half a lime Lime juice. Half, finely chopped Fresh red chilli. A few leaves Fresh mint. A few sprigs Fresh coriander. A pinch SaltStep 1. Mix the yogurt with the lime, chilli and a pinch of salt. Chop the mint and coriander and stir them in.Step 2. Dice the mango and cucumber. Pat the prawns dry.Step 3. Warm the wrap for twenty seconds in a dry pan so it rolls without cracking. Lay the lettuce down the middle, then the prawns, mango and cucumber, spoon over the yogurt, fold and roll.
Fuel8
