1

Whisk the egg white and 1 tablespoon of water in a bowl. Put the breadcrumbs on a plate. Working with 1 at a time, dip the prawns in the egg white mixture. Coat in the breadcrumbs and put on a plate.

2

Heat the oil in a large non-stick frying pan over a medium-high heat. Add the prawns and cook, in 2 batches, for 2 minutes each side or until just cooked through. Transfer to a plate lined with baking paper.

3

Meanwhile, combine the mayonnaise, buttermilk and lime juice in a small bowl and season to taste. Reserve 2 tablespoons of the dressing. Put the salad mix and sweetcorn in a large bowl. Add the remaining dressing and toss gently to combine.

4

Heat the tortilla wraps in the microwave according to pack instructions. Divide half the rocket and two-thirds of the salad and sweetcorn along the centre of the tortillas. Top with the prawns and salsa and drizzle with the reserved dressing. Fold the tortillas to enclose the filling. Serve with the remaining salad and sweetcorn, and the lime wedges.