Lettuce wrap with coriander prawns & basil salsa

Jan 27, 2015

Salad wraps are my favourite way of eating mid-week, espcially in the winter when the evenings are chilly and you don’t necessarily fancy tucking into a cold salad and you want something a little more warming. They are fresh and crunchy every time and it’s always fun to eat them if you’re dining with others or simply making dinner for one!

The other great thing about these wraps is they’re only packed full of amazing ingredients and natural flavours so you get a whole new post wrap experience and feel totally energised rather than feeling full, sleepy and bloated which a lot of people usually report after having a wheat wrap, which is really processed.

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If you’re a follower of Jessipes you’ll realise I love my bowls (!) and I love this tapas way of eating as it just makes dining so sociable!  It also slows you down as you have to keep topping up your plate so you end up eating a much more varied meal, with so many flavours and you eat a lot less than if you were to have one full plate to tuck into and finish.

The zingy guacamole has such a smooth texture to it and the salsa is so refreshing. Coupled with the raw peppers which add a sweet crunch to the wrap these ingredients are the perfect fillers for a wrap. Then enters the garlic, coconut prawns with lemon juice and fresh coriander – my favourite addition. I make all the fillers in advance in large quantities so I have a wrap that is ready to go when I get home from work, the only thing you need to cook up from scratch are the prawns if you want them nice and warm.

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You can practice your salad wrap rolling technique or you can eat your wrap open with all your fillers on top like the photo below – there are no rules with lettuce wraps, the flavour explosion is equally as amazing either way!

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What are your favourite wrap fillers?! I’d love to know so do share your thoughts below and if there are any that I think ‘oooh, that sounds amazing’, I’ll re-create it and dedicate the recipe to you! Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!

All the healthy best,

Jess x

Lettuce wrap with coriander prawns & basil salsa
Prep time
Cook time
Total time
Fresh and crunchy every time and always fun and quick to make, these salad wraps with delicious coriander prawns, avocado and basil salsa will leave you feeling radiantly full.
Serves: 2 (2 wraps each)
  • Tomato salsa:
  • 4 tomatoes, finely chopped
  • 1 handful basil, roughly chopped
  • 1 red onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • Guacamole
  • 1 large avocado
  • 1 spring onion
  • 1 lime, juiced
  • Himalayan salt and black pepper to taste
  • Coriander prawns
  • 300g prawns, defrosted if you are using frozen
  • 1 tablespoon coconut oil
  • 1 clove garlic, crushed
  • 1 handful coriander, roughly chopped
  • 1 lemon, juiced
  • Raw peppers
  • 2 red pepper, sliced into thin strips – around 4cm long (I like Romano peppers)
  • Wrap
  • 4 lettuce leaves, either romaine hearts or iceberg lettuce work well.
  1. To make the salsa, simply finely chop three tomatoes and one red onion and transfer into a bowl with a handful of chopped basil leaves and a couple of tablespoons of olive oil. Mix well.
  2. Next up is the guacamole. Simply remove the flesh of the avocado from it’s skin and transfer into a separate bowl. Mash it with a fork for a textured guacamole or for a more smooth consistency, place it in a food blender for 30 seconds and transfer to a bowl. Add 1 chopped spring onion and the juice of one whole lime and season with salt and pepper.
  3. Slice your peppers into thin strips, removing the seeds and place in a separate dish or a glass tumbler for a more creative look!
  4. Wash your lettuce leaves and leave them to drip dry.
  5. Finally make your coriander prawns as these are best served hot. Heat a frying pan on a medium heat and add 1 tablespoon coconut oil to the pan - allow it to melt.
  6. Add the crushed garlic to the pan for a couple of minutes, until golden brown, using a wooden spoon to stir so it doesn't burn.
  7. Add the prawns and stir fry for 3-5 minutes until they have gone from a grey to a light pink colour. If you are using pre-cooked prawns, they will already be pink so cook them for a couple of minutes until they are warmed through.
  8. At this point add your fresh coriander and lemon juice and heat for a further 30 seconds to allow the prawns to take on the new flavour additions.Transfer the prawns to a bowl.
  9. Your wrap is now ready to assemble. Place your lettuce wrap on your plate, and layer your wrap ingredients in whatever order you fancy.
  10. Enjoy your salad wrap experience.

Hi, I’m Jess! Nutritional Therapist  & Personal Trainer, sharing workouts & nutrition made simple from my island home in Menorca. My mission? To educate & inspire people to achieve & sustain their personal health & body shape goals. I love to hike, cook, and bring inspiring people together.


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