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Prawn Pita Pockets

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Recipe Ingredients

  • 340g medium prawns, cooked and peeled
  • ½ cup basil pesto
  • ¼ to ½ cup pickled jalapeños, drained and finely chopped
  • ½ cup sour cream
  • 1½ cups cos lettuce, chopped
  • 1 cup fresh mealie kernels (from 1 mealie)
  • 1 small orange pepper, chopped
  • 1 small tomato, chopped
  • ¼ cup fresh coriander leaves, plus additional for garnish
  • 4 pita breads, cut in half
  • ½ cup feta cheese, crumbled

Recipe Directions

  1. In a medium bowl, toss prawns with pesto.
  2. In a large bowl, mix jalapeños and sour cream. Add lettuce,  mealie, pepper, tomato and coriander. Toss until well coated.
  3. Open each pita pocket. Divide prawn and vegetable mixtures among them.
  4. Top with feta and garnish with coriander. Serve immediately.

EACH SERVING About 1 680kJ, 33g protein, 49g carbohydrate, 8g total fat (3g saturated), 3g fibre, 188mg cholesterol.

Each Serving:


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