Prawn & capsicum fajita wraps

SERVES 4 PREP + COOK TIME 20 MINUTES

600g medium uncooked prawns peeled, deveined, tails intact

2 tablespoons extra virgin olive oil 1 tablespoon chipotle Tabasco

1 teaspoon smoked paprika

1 medium red onion (170g), sliced into thin wedges 1 each red and yellow medium capsicum, sliced 400g can pinto beans, drained, rinsed

400g mixed cherry tomatoes, halved 4 medium wholegrain tortillas (160g)

½ cup (120g) light sour cream

½ teaspoon chipotle Tabasco, extra

½ cup coriander leaves

1 Preheat a chargrill plate or barbecue on high heat.

2 Thread prawns onto 8 metal or soaked bamboo skewers; place on a tray. Combine oil, Tabasco and paprika in a small bowl, mix well; season. Brush 1½ tablespoons of marinade over prawn skewers.

3 Heat remaining marinade in a large frying pan over high heat. Add onion and capsicum; cook, stirring occasionally, for 4 minutes or until starting to turn golden and soften.

4 Add pinto beans, tomatoes and ¼ cup (60ml) water to the pan, stir well; cook for 4 minutes or until hot and saucy.

5 Meanwhile, barbecue prawn skewers for 1 minute each side or until charred and cooked through. Barbecue tortillas for 30 seconds each side or until char marks appear.

6 Divide capsicum mixture among tortillas; top each with barbecued prawns, sour cream and a drizzle of extra Tabasco. Serve scattered with coriander.

Not suitable to freeze.