Curry Prawn and Mango Wrap

Ingredients (SERVES 4):

4  Gardenia Plain Wraps
16  medium prawns, shell removed
1  tsp of curry powder
3  tbsp of curry sauce
1  tbsp of water
100 gm mango, cut into strips
100 gm cucumber, deseeded, cut into strips
4  pieces of Romaine lettuce
1/2  tsp of olive oil
Salt, to taste
For sauce: 60 g mango, roughly chopped

Method:

1. Marinate prawns with curry powder and salt
2. Heat olive oil in a non stick pan and pan fry prawns until cooked
3. Add curry sauce and water to prawns and mix well, remove from heat and set aside
4.  To prepare the sauce, using a blender, blend mango until a puree is formed
5. Add mango puree to cottage cheese and mix well
6. To prepare wrap, spread mango and cheese sauce evenly on wrap
7. Place a piece of Romaine lettuce on wrap, followed by mango and cucumber strips
8. Add the curried prawns on top
9. Fold 2 edges of the wrap toward the centre and secure with toothpicks
10. Serve immediately

Tip: For a crispy wrap, toast it for 2 – 3 mins before serving

NUTRITION INFORMATION
Servings per recipe: 4 servings
Serving size: 200g
	Per Serving
Energy (kcal)	227
Carbohydrate (g)	34.2
Protein (g)	10.3
Total Fat (g)	6.0
Sat Fat (g)	2.5
Cholesterol (mg)	36
Fibre (g)	2.1
Sodium (mg)	455