- 4 tortillas
- For the filling
- 1 onion, finely chopped
- 1 sweet red pepper, finely chopped
- 2-3 T olive oil
- 1 t ground cumin
- ½ t ground coriander
- 1 hot red chilli, finely chopped
- 2 cloves garlic, crushed
- 1 x 400 g can whole peeled tomatoes, crushed in a blender
- 200 - 250 g cooked peeled prawns, defrosted and well drained
- 100 g feta, crumbled
- 100 g fresh mozzarella, torn
- A handful of coriander leaves
To make the filling: Gently soften the onion and sweet pepper in the heated oil until very soft.
Stir in the spices, chilli, garlic and a pinch of salt, then add the tomato, and cook for 10 minutes until well reduced and thickened.
Stir in the well-drained prawns. (It’s best to defrost them overnight in the fridge, in a colander over a bowl to catch the drips.)
Cook the prawns for a few minutes until heated through. Stir in the cheeses and coriander. Check seasoning.
To assemble: Warm the tortillas (follow the packet instructions). Place the filling down the centre of each, then roll it up and cut across.
Or fold the warm tortilla into four to make a pocket for the filling. Serve immediately.
Cook's note: Find more easy ways to use cooked prawns in everyday recipes
Tear yourself away from the TV for half an hour to get together this meal of a wrap.