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prawn and bacon tortillas

By kairey (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
a speedy lunch, using fresh prawns and bacon, with mixed vegetables in creme fraiche


  • 8 tortillas, warmed
  • 16 leaves of lettuce, washed
  • 2 tbsp mayonnaise or dijonnaise
  • 20 medium prawns, shelled, deveined, washed and drained
  • frozen mixed vegetables (carrots, peas, maize)
  • 1 bell pepper, washed, deseeded, chopped
  • 2 garlic gloves, minced
  • 1/2 tbsp butter
  • 1 tsp olive oil
  • 4 rashers bacon, chopped
  • 1 tbsp lemon juice
  • 2 tbsp creme fraiche
  • 1 tbsp dry sherry (optional)
  • salt and pepper to taste


  • STEP 1
    Heat butter in a non-stick pan. Add the oil to prevent the butter from burning. Fry the bacon until just crisp.
  • STEP 2
    Add the frozen vegetables and bell pepper and cook until done, about 5 min. Add the chopped garlic and saute for 2 min.
  • STEP 3
    Arrange the prawns in a single layer, and let them heat through until they become opaque, turning over once. Salt and pepper according to taste.
  • STEP 4
    Sprinkle over the lemon juice and dry sherry and mix well for 1min until the alcohol has evaporated. Add the creme fraiche, and mix everything well.
  • STEP 5
    Layer one tortilla, spread over 1/4 tsp of mayonnaise or dijonnaise, and spread 2 lettuce leaves on top. Spoon over some filling, and roll the tortilla till tight. Enjoy!
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