Description
A zingy twist on a classic
Ingredients
Scale
½ wholemeal pitta
½ tbsp rapeseed oil
1 tsp Tabasco
1 tsp low-sugar, low-salt ketchup
1 tbsp low-fat mayonnaise
1 tbsp fat-free natural yogurt
½ lime, zested and juiced, plus wedges to serve
60g cooked king prawns
1 Little Gem lettuce, leaves separated
¼ small cucumber, peeled into ribbons
4 cherry tomatoes, halved
Instructions
- Heat the oven to 200C/180C fan/gas 6. Slice the pitta into triangles, put on a baking sheet and drizzle over the oil.
- Bake for 10-15 mins until golden and crisp.
- Mix together the Tabasco, ketchup, mayo, yogurt and lime zest and juice.
- Toss the prawns in the dressing.
- Layer the lettuce, cucumber, tomatoes and dressed prawns in a lunchbox or jar.
- Season, top with the pitta chips and serve with lime wedges.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 345