Tortilla wraps with prawn, avocado and feta
A modern take on Mexican street food, these wraps jump with flavour — perfect for a lazy, sunny day. Serve with icy cold margaritas for some extra fun in the sun.
Ingredients
8 small, vine-ripened tomatoes
4 flour tortillas
1 avocado, peeled and cut into wedges
16 small-medium prawns, peeled
100g feta cheese, crumbled
1 tbsp pickled jalapeno chillies
4 tbsp store-bought Mexican salsa
1 tsp dried oregano
2 tbsp flat parsley leaves, picked
Method
Heat grill. Brush tomatoes with olive oil and grill, turning once, until soft and lightly scorched (or bake for 20 minutes at 180C until soft). Set aside. Heat a dry frying pan and toast each tortilla for a minute each side or until lightly crisped. Arrange grilled tomatoes, avocado wedges and prawns down the centre of each tortilla and top with crumbled feta, jalapeno chillies and a dollop of Mexican salsa. Scatter with dried oregano, tuck in the parsley leaves and tie each roll with kitchen string.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
