Prawn tortillas

For the tortillas:

200 g flour

1 tsp baking powder

1/2 tsp salt

Flour, for the work surface

For the filling:

1 avocado, halved, pitted, flesh diced

2 limes, one juiced, one cut into wedges

80 g sweetcorn, tinned, drained

2 tbsp Thai chilli sauce

3 tbsp olive oil

24 raw prawns, peeled

Rocket, to garnish

To make the tortillas, mix together all the ingredients with 150 ml water to create a smooth dough. Split into 8 equal portions, roll out thinly on a floured work surface and dry fry in a pan for around 1 minute on each side.

To make the filling, mix the avocado with the lime juice and stir in the sweetcorn and the chilli sauce.

Heat the oil in a pan and fry the prawns on all sides for around 2-3 minutes. Season with salt and ground black pepper.

Spread the tortilla with the avocado and sweetcorn mixture and top with the prawns. Garnish with rocket and serve with lime wedges.

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