Curry Prawn and Mango Wrap

Curry Prawn and Mango Wrap

Serves 4
Ingredients
  1. 4 Gardenia Wraps
  2. 16 medium prawns, shell removed
  3. 1 tsp of curry powder
  4. 3 tbsp of curry sauce
  5. 1 tbsp of water
  6. 100 g mango, cut into strips
  7. 100 g cucumber, deseeded, cut into strips
  8. 4 pieces of Romaine lettuce
  9. 1/2 tsp of olive oil
  10. Salt, to taste

For sauce

  1. 60 g mango, roughly chopped
  2. 2 tbsp of low fat cottage cheese

Method

  1. Marinate prawns with curry powder and salt
  2. Heat olive oil in a non stick pan and pan fry prawns until cooked
  3. Add curry sauce and water to prawns and mix well, remove from heat and set aside
  4. To prepare the sauce, using a blender, blend mango until a puree is formed
  5. Add mango puree to cottage cheese and mix well
  6. To prepare wrap, spread mango and cheese sauce evenly on wrap
  7. Place a piece of Romaine lettuce on wrap, followed by mango and cucumber strips
  8. Add the curried prawns on top
  9. Fold 2 edges of the wrap toward the centre and secure with toothpicks
  10. Serve immediately
Tip: For a crispy wrap, toast it for 2 – 3 mins before serving

Nutrition Information Panel

Approximate Nutritional Analysis Per Serve
Servings per recipe: 4
Per Serving
Energy227 kcal
Carbohydrate34.2 g
Protein10.3 g
Total Fat6.0 g
Saturated Fat 2.5 g
Dietary Fibre 2.1 g
Cholesterol 36 mg
Sodium 455 mg