This is an impressive dish if your bowls work out but even if they don’t, the prawns and sauce are delicious anyway.
- 4 flour tortillas
- 400g mixed can of beans, drained and rinsed
- 4 spring onions, sliced
- 200g salsa
- 8 cherry tomatoes, quartered
- 1 chilli, deseeded and chopped
- 240g cooked and peeled king prawns
- Greek yogurt to serve
Preheat oven to 180C. Scrunch up some foil into balls. Brush one side of the tortillas with water and stack them on a baking tray. Bake for 2 minutes. Place the tortillas over the foil on a baking tray. Bake for another 10 minutes. Cool for 5 minutes and then lift off the foil.
Put beans, spring onions, salsa, tomatoes and chilli in a pan and heat gently. Add prawns and stir. Divide lettuce amongst the tortillas and top with the prawn mix. Serve with greek yogurt on the side.