Spiced Indian Prawn & Vegetable Breakfast Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 30 min · Shellfish · pescatarian, dairy-free

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 150 g Large prawns (shrimp), peeled and deveined
• 2 Whole wheat tortillas
• 1 Red bell pepper, sliced
• 1/2 cup Spinach leaves
• 1 Onion, finely chopped
• 1 Garlic cloves, minced
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• 1/4 tsp Cumin powder
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 2 Lemon wedges (for serving)

Method (tap to check — screen stays awake)

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until translucent, about 2 minutes.
2. Add sliced red bell pepper and cook for another 3 minutes until slightly softened.
3. Stir in garam masala, turmeric, cumin, salt, and black pepper. Cook for 1 minute to toast spices.
4. Add prawns to the skillet and cook until pink and opaque, about 4-5 minutes, stirring occasionally.
5. Add spinach leaves and cook until wilted, about 1-2 minutes. Remove from heat.
6. Warm the whole wheat tortillas in a dry pan or microwave for 20 seconds.
7. Divide the prawn and vegetable mixture evenly among the tortillas, roll up tightly.
8. Serve with lemon wedges on the side for an added zest.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook