Lettuce wraps with prawns

Ingredients

• 1baby romaine lettuce
• 100 gcooked prawns
• 1green apple
• 1 smallcucumber
• 6cherry tomatoes
• 1spring onion
• 30 ml (2 tbsp)seed mix
• 30 ml (2 tbsp)mayonnaise
• 15 ml (1 tbsp)Greek yoghurt
• 5 ml (1 tsp)hot sauce
• 1 pinchsalt

Instructions

1. 1

   Wash the lettuce

   Wash the baby romaine leaves carefully and pat them dry with kitchen paper. Set them aside so they stay crisp.

2. 2

   Dice the vegetables

   Cut the green apple, cucumber and cherry tomatoes into small dice.

3. 3

   Combine the filling

   Slice the spring onion into thin rings. Put it in a large bowl with the diced produce and cooked prawns.

4. 4

   Mix the sauce

   In a separate small bowl, stir together the mayonnaise, Greek yoghurt and hot sauce. Season with a little salt.

5. 5

   Dress the prawns

   Fold the sauce through the prawn mixture until everything is evenly coated.

6. 6

   Fill the leaves

   Spoon the prawn mixture into the baby romaine leaves.

7. 7

   Add the topping

   Arrange the wraps on a platter and scatter generously with the seed mix.

8. 8

   Serve straight away

   Serve the lettuce wraps immediately, with extra hot sauce or lime wedges if you like.

What are lettuce wraps with prawns?

These are small, hand-held portions of prawn salad served in crisp lettuce leaves instead of bread or pastry. The combination suits a relaxed Dutch-style lunch or a table of nibbles, with no cooking required.

Here, apple and tomato bring sweetness and freshness, while cucumber keeps the filling juicy. A mayonnaise and yoghurt dressing gives it a creamy finish, and seeds add crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 9g protein, 17g carbs, 11g fat.

The apple, vegetables and lettuce provide most of the carbohydrates, while the prawns contribute protein. Mayonnaise and seed mix account for much of the fat; serve the wraps with extra salad or other vegetables for a fuller plate.

Choosing the ingredients

Prawns: Use cooked, peeled prawns so the filling comes together quickly. If they are wet, drain and pat them dry before mixing.

Keeping the leaves crisp

Romaine: Wash the leaves gently and dry them thoroughly, as water can dilute the dressing and make the wraps less crisp. Choose leaves large and sturdy enough to hold a spoonful of filling.

Timing: Fill the leaves just before serving. The dressed mixture can soften them if it sits for too long.

Getting a balanced filling

Small dice: Cut the apple, cucumber and tomatoes into similarly small pieces so each bite fits neatly in the lettuce. Very large chunks can make the wraps difficult to fill and eat.

Spring onion: Thin rings distribute its sharper flavour through the bowl without overwhelming the prawns.

Mixing the dressing

Creamy base: Mayonnaise gives the sauce richness, while Greek yoghurt lightens its texture with a little tang. Stir in the hot sauce gradually if you prefer to keep the heat gentle.

Coating: Fold the dressing through the filling until the ingredients are lightly covered. Avoid crushing the tomatoes as you mix.

Serving and texture

Seed topping: Scatter the seed mix over the filled leaves at the end so it stays crunchy. Keep it on the side if the wraps will be sitting out for a while.

To serve: Place the wraps on a platter and offer extra hot sauce or lime wedges as suggested. They also work well alongside a simple green salad.

Recipe notes & tips

• Dry the lettuce leaves well so the filling does not slide around.
• Drain cooked prawns thoroughly before adding them to the bowl.
• Keep the apple pieces small for easier-to-eat wraps.
• Taste the sauce before adding all the salt, as the prawns and condiments may already be seasoned.
• Fill the lettuce leaves shortly before serving to preserve their crunch.

Variations

• More heat: Add extra hot sauce to the dressing or serve it at the table.
• Citrus finish: Offer lime wedges alongside the wraps, as suggested in the method.
• Herby version: Stir finely chopped fresh herbs into the dressing.
• Different crunch: Use another crunchy seed mix in place of the listed mix.
• Dairy-free dressing: Replace the Greek yoghurt with an additional spoonful of mayonnaise.

Common mistakes to avoid

• Wet lettuce: The leaves can turn soggy; pat them dry thoroughly before filling.
• Large chunks: Oversized pieces are awkward to eat; dice the apple, cucumber and tomatoes small.
• Overmixing: Crushed tomatoes can make the filling watery; fold the dressing through gently.
• Filling too early: Dressed leaves lose their crispness; assemble the wraps just before serving.
• Too much salt: Season gradually and taste the dressing before adding more.

How to store

Keep the prawn mixture covered in the fridge and store the lettuce leaves separately; use within 1 day for best quality. Assemble just before serving, and do not leave the prawns at room temperature for extended periods.

Frequently asked questions