Lettuce Wraps With Mediterranean Risotto and Prawns

lettuce wraps with prawns

2 Tablespoon of olive oil

1 Tablespoon of lemon juice

2 Packets of Morlife Mediterranean Tomato & Herb Quinoa Risotto

2 Garlic cloves, finely chopped

½ Long fresh red chilli, finely chopped

450g Prawns, peeled (fresh or thawed)

250g Cherry tomatoes, halved

1 tsp. Sweet paprika

75g Roasted pine nuts

4 Large leaves iceberg lettuce

1 Bunch of fresh Basil


1)  Cook the Quinoa Risotto according to the packet instructions. Then, add halved cherry tomatoes through risotto and set aside.

2)  Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the prawns and season with salt and pepper and sweet paprika. Cook, stirring, for 3-4 minutes or until the prawns are just cooked through.

3)  Take the prawns off the heat. Add the lemon juice to the prawn mixture, toss to combine.