Cajun prawn and apple slaw wraps
Raw peeled prawns
400 g, (weighed peeled)
1 medium, cut into thin matchsticks
2 stick(s), thinly sliced
100 g, trimmed, thinly sliced
2 tbs, chopped, plus extra leaves to serve
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
160 g, (4 x 40g wraps), warmed
1 medium, wedges, to serve
1 x 3 second spray(s)
- Toss prawns with seasoning in a bowl to coat. Cover and refrigerate for 10 minutes.
- Meanwhile, to make apple slaw, place apple, celery, radishes, mint and yoghurt in a medium bowl. Season with salt and pepper and toss to combine.
- Lightly spray a grill pan or barbecue with oil and heat over high heat. Cook prawns for 2 minutes each side or until just cooked through.
- Top wraps with slaw and prawns, squeeze over lime wedges, sprinkle with extra mint and season with pepper. Roll up wraps to serve.