Salsa and Avocado Prawn Cocktail, Served in a Wrap Basket and topped with a Runny Poached Egg

Those of you that are regular followers of hmwm will already know that I have a massive obsession for wraps, and more recently, the ‘wrap basket’. In the past I have used this to house the likes of chilli con carne and tuna Ragu but this recipe is a whole different experience!

This takes the “awesomely classic” prawn cocktail and makes it the “ultimate prawn cocktail”. Who needs buttered sliced brown bread when you have crisp and crunchy tortillas, perfect for scooping. There is no worry that your prawns will fall off your floppy bread and the kick from the salsa and creaminess of the avocado make this recipe pretty much perfection! – if you don’t believe me you’ll just have to try it for yourself!


Serves 2

For the baskets

  • 2 x 10-12” wraps
  • A little olive oil

For the salsa

  • 2 large vine tomatoes – finely chopped
  • ¼ red onion – peeled and finely chopped
  • Few basil leave – finely chopped
  • Pinch ground coriander
  • ½ tbsp. tomato puree
  • 1 tsp chilli sauce
  • Pinch sugar

For the prawn cocktail

  • 1 tsp chilli sauce
  • Juice 1 lime
  • Small clove garlic – peeled, crushed and finely chopped
  • Pinch cayenne pepper
  • ¼ tsp paprika
  • 150g cooked prawns
  • 3 tbsp light mayonnaise
  • 2 tbsp Heinz tomato ketchup (no other compares)

To serve

  • 2 avocados – peeled, and sliced
  • Juice ½ lime
  • 2 baby gem lettuces
  • 30g cooked prawns
  • Pinch coriander
  • 2 x poached eggs
  • 1 chilli – finely sliced
  • ½ lime – cut into quarters

Heat the oven to 180’C

Brush the wraps with oil

Take 2 pudding bowls and line the wraps into them

Bake the wraps in the oven for 10-12 minutes to firm up and go crispy

Toss the avocado slices in the lime and set aside while you prep your other ingredients

Mix all your ingredients together for your salsa and set aside

Mix together all your ingredients for your prawn cocktail until well combined.

Once your baskets are cooked, remove from the oven and line with your lettuce leaves.

Divide the avocado around the sides of each bowl and then top with a good dollop of salsa

Add the prawn cocktail to the basket and sprinkle over your coriander, remaining prawns and fresh chilli.

Finish with your poached egg and slice of lime and dive in!

follow me


9 thoughts on “Salsa and Avocado Prawn Cocktail, Served in a Wrap Basket and topped with a Runny Poached Egg

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s