Cajan prawn and apple slaw wraps
400 g, peeled
1 medium, cut into matchsticks
2 individual, thinly sliced
100 g, trimmed, thinly sliced
2 tbs, chopped, plus extra leaves to serve
99% fat-free plain Greek yoghurt
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, radish, mint and yoghurt in a medium mixing 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. Wrap up to serve.