Prawn Wraps

This is a simple recipe that is a change from the usual chicken, beef or fish that people often serve for lunch or dinner. It provides protein from the prawn and healthy fats from the avocado. Although many people cut all fats completely out when they are on a diet, this isn’t necessarily the best thing for you. Fats do have the most calories per gram compared to protein or carbohydrates, but this means they help you feel full and you need less to get that full feeling. Healthy fats, such as the monounsaturated fats in avocados, may also moderately lower bad cholesterol levels, which can decrease your risk of cardiovascular disease.

Ingredients to Serve 4:

Two Avocados (each person gets ~ ½ of an avocado)

Red Onion

8 small tomatoes

24 prawns (6 per person)

Cilantro

4 whole wheat pita breads

Cumin, Chili powder, a dash of salt or anything else you would like to season the prawns

Step 1: Cut the tomatoes into quarters and the avocados into cubes. Chop up the cilantro, and cut slices of red onion

Step 2: Heat 1 tsp of grapeseed oil and fry up the prawns with the spices you choose. I used cumin, chili powder, a dash of salt and paprika. This recipe works best with tailless prawns, but you can make it with tailed prawns if that is all you have. As you will see, I used tailed prawns because that is what I had available.

Step 3 (optional): You can use the pita’s as is, or for a bit of crunch you can broil them in the oven for 45 seconds. Monitor carefully because they will burn quickly and easily.

Step 4: Put it all together. Put as much red onion you desire on the pitas, around 6 shrimps, 2 of the tomatoes (or 8 of the quarters) and around half of an avocado per pita. Top with the cilantro, fold in half and serve.

-A