Tortillas. Chunky avocado, prawns and peppers wrapped in home made flat breads Recipe

Spiced prawns, chunky avocado, fresh peppers wrapped in a flour tortilla

  • Preparation
  • Cooking time
  • Rest time
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(1 vote) 3/5

Les ingrédients

Pour people
  • For the filling
  • Raw prawn(s) : 24 whole
  • Avocado(s) : 2 whole
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Red onion(s) : 1 whole
  • Lime(s) : 1 whole
  • Soured cream : 50 g
  • Cajun blend : 2 Tsp
  • Maldon salt : 1 pinch(es)
  • Baby gem lettuce(s) : 1 whole
  • Wheat flour : 400 g
  • Water : 300 ml
  • Olive oil : 3 Tbsp
  • Maldon salt : 2 pinch(es)
  • Sunflower oil : 50 ml



    Zest and juice the lime.
    Peel the avocado and cut into strips, coat in a little of the lime juice.
    Cut the peppers into strips.
    Peel the red onion and cut into strips.
    Wash and shred the lettuce leaves.

    Heat a large frying pan, when hot add the oil, add the prawns, peppers and onions and cook for 2 minutes, add the Cajun spices and cook for another minute, add the remaining lime juice and zest. Remove from the heat and allow to rest.


    Add the flour to a stand mixer with a dough hook attached, add the salt and oil to the warm water and gradually add this to the mixer. Work the dough for 5 minutes or so until the dough becomes smooth. Form into small balls and press flat in a tortilla press or roll thinly. Heat a frying pan, cook the tortillas for a minute on either side or until they just start to brown.

    Fill with the prawn and pepper mix, top with sour cream, avocado and shredded lettuce, roll tightly and enjoy.

Chef's tip

«These four tortillas also make excellent pizza bases, try topping with your favourite things and baking in the oven till crisp.»

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