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Prawn, chilli and lime tortillas

These prawn tortillas are quick and easy to prepare but look so elegant on a plate.

Serving: 2
Time: 20 minutes
Difficulty: Easy


  • 2 Tortilla Wraps
  • 180g frozen jumbo  prawns, defrosted
  • 1 tbsp olive oil
  • 1/2 red onion
  • 1 red chilli
  • 1 garlic clove
  • 100g red kidney beans
  • 80g sweetcorn, canned
  • 1/2 avocado
  • 100g sour cream
  • Juice of 1/2 lime


  1. Finely chop the onion and chilli.
  2. Heat the oil and then cook the red onion, garlic and half the chilli for 5 minutes. Add the prawns and when they are pink add the kidney beans and sweetcorn.
  3. In the meantime, griddle the tortilla wraps and mix the sour cream with the lime juice and the other half of the chilli.
  4. Slice the avocado and distribute between the wraps then cover with the prawns, sweetcorn and beans.
  5. Serve hot with the sour cream on the side.

Recipe courtesy of Aldi

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