Wraps with Cheesy Prawn Filling

So I had tortillas left over from making wraps last week and I decided to experiment with a prawn filling along with my favourite piccerella peppers, the result was a delightfully tasty, moreish treat that is ready in less than 30 minutes (prep and cooking time included).

Ingredients:

Ingredients:

• 310 gms raw Prawns (I used two packets of M&S Honduran Prawn)
• 5 Tortilla Wraps
• 4 Piccerella Peppers (chopped -I used the red and yellow ones. You can substitute it for red and yellow bell peppers)
• 1 Onion (chopped)
• 2 heaped tbsp Creme Fraiche
• 1 tsp Paprika powder
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• Salt and Pepper to taste
• Grated Cheese (I used Cheddar)
• Handful of Coriander Leaves (chopped)
• 2-3 tbsp Hummus
• 1tbsp Oil

Method:

Heat the oil in a pan, add the onions and fry for a couple of minutes

Add the chopped peppers and cook for a couple of minutes. We will be cooking throughout on low-medium flame.

Add creme fraiche, paprika powder, garlic powder, onion powder, salt and pepper and mix well.

Add the prawn and cook while stirring regularly (about 5 minutes). Once the prawn have turned pink and cooked, add the coriander leaves and mix well and keep aside.

Next spread hummus on the tortilla wraps and top with cheese and pile the prawn stuffing on one half of the tortilla. Add more cheese on top of the prawn stuffing and fold the tortilla.

Heat a pan and toast the stuffed tortilla for about 30-40 seconds on each side.

Cut in two and serve hot.