Spiced Honey Prawn and Soy Wrap

Ingredients

• 1 large tortilla wrap
• 300 g king prawns, deveined
• salt (to taste)
• black pepper (to taste)
• 1 tbsp garlic granules
• 1 tbsp sriracha seasoning (Written as “siracha seasoning” in the ingredient list; method instead mentions chilli flakes.)
• 1 tsp onion granules
• 1 lemon (For the sauce; amount of juice used is unspecified.)
• 2 tbsp honey
• 1 tsp sesame oil
• 1 tbsp dark soy sauce (Method refers to soy sauce.)
• 2 tsp cornflour
• 1 pak choi (Washed and roughly chopped.)
• 0.5 avocado (Peeled and finely sliced.)
• 3 spring onions (Finely sliced; method also says to dice them.)
• coriander (A handful; dice or chop. Amount unspecified.)
• 1 tsp sesame seeds (Listed once here and again as a handful for finishing; the additional handful is included in the total quantity below.)
• 100 g cooked jasmine rice (Use warm for assembly.)
• 3 tbsp light mayonnaise or Greek yogurt (The method specifies Greek yogurt; the ingredient list offers light mayonnaise as an alternative.)
• 1 tbsp sriracha sauce
• sesame seeds (A handful, for finishing; the source gives no weight. The separate 1 tsp is also listed above.)
• grated garlic (Named in the method but absent from the ingredient list; quantity unspecified.)
• cooking oil (A touch, for cooking the pak choi; amount unspecified.)

Steps

1. 1

   Heat an air fryer or oven to 180°C. Line a baking tray if baking the prawns.

2. 2

   Put the prawns in a large bowl. Add the garlic granules, onion granules, chilli flakes (the ingredient list names sriracha seasoning), honey, sesame oil, soy sauce, grated garlic and cornflour. Mix until the prawns are evenly coated. The written method does not specify an amount of grated garlic.

3. 3

   Spread the coated prawns on the lined tray, or place them in the air fryer. Cook at 180°C for about 10 minutes, until golden and slightly crisp.

4. 4

   Prepare the spring onions and coriander by dicing or chopping them. Slice the avocado finely.

5. 5

   Stir the Greek yogurt (or light mayonnaise) with the sriracha sauce and lemon, then set the sauce aside. The source does not specify how much lemon juice to use.

6. 6

   Heat a large frying pan over high heat and add a little cooking oil. Add the prepared pak choi and cook for a few minutes, keeping it cooked but still crunchy. Set aside.

7. 7

   Lay the tortilla flat. Add the warm cooked rice, then the cooked prawns, followed by the pak choi, spring onions and sliced avocado.

8. 8

   Garnish with the sriracha sauce mixture and sesame seeds. Roll the tortilla tightly around the filling.

9. 9

   Heat a dry pan over high heat. Place the wrap seam-side down and seal it in the pan to lock in the sides.

10. 10

    Slice the wrap in half and serve.

Notes

The source lists both 1 tsp sesame seeds and a handful for finishing; they are represented separately because the handful is unquantified. The method calls for chilli flakes and grated garlic, while the ingredient list instead gives sriracha seasoning and does not list grated garlic. It also says Greek yogurt although the ingredient list allows light mayo or Greek yogurt. Prawn cooking may be done in an air fryer or oven at 180°C for about 10 minutes. The stated nutrition is 880 kcal and 42 g protein per wrap.

Nutrition per serving

• main
• high-protein
• seafood
• prawn
• wrap
• air-fried or baked
• spicy
• honey-soy