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Greek Prawns + Garlic Flatbreads

20 Minute Greek Prawns + Garlic Flatbreads. Perfect for summer, enjoy!

Serves: 2 Time: 20 minutes


Fresh Ingredients

  • 100g Feta Cheese, crumbled

  • 180g Raw Peeled King Prawns

  • 1 Courgette, cut into bite-sized pieces

  • 2 Large Tomatoes, cut into wedges

  • 4 Small/Mini White Tortilla Wraps

Cupboard Ingredients

  • 3 Garlic Cloves, minced

  • 1/2 Teaspoon Dried Chilli Flakes (optional)

  • 1 Tablespoon Shaoxing Wine (or Dry Sherry or White Wine)

  • 1 Red Onion, diced

  • 3 Tablespoons Olive Oil

  • Handful Parsley, chopped roughly


  1. Heat the oven to 220°C. Toss the courgette in a half tablespoon of olive oil, season and bake in the oven for 15 mins.

  2. Heat a large non-stick pan with 2 tablespoons of olive oil. When hot add the onion and cook until translucent. Then add chilli flakes and half the garlic, cooking until fragrant, then add the Shaoxing wine and cook for 30 more seconds.

  3. Next add the tomatoes, and season with a pinch of salt. Cook until the tomatoes are nice and soft. Reduce the heat then add the prawns and cook for 4 mins more. Until the prawns are fully cooked through. Boil a kettle of water.

  4. Meanwhile, lay the tortillas on an oven proof tray. Drizzle over half a tablespoon of olive oil, sprinkle over some of the parsley and the remaining garlic, then pop them in the oven to crisp up for 5 mins. Next, add the courgette to the prawns, pour in 100ml of boiling water and mix well.

  5. To serve, divide between bowls, sprinkle over the feta and remaining parsley. Dunk your yummy flatbreads in and enjoy.


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