Prawn cocktail lettuce wraps

By Blua | Digital health by Bupa

Published 2 December 2024

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A bowl of cooked prawns sits on a table surrounded by lemon slices.

Aussies love a prawn, so why not switch it up and give our recipe for prawn cocktail wraps a go at your next get together?

This healthy prawn cocktail calls for fresh lettuce cups instead of cocktail glasses (way too 90s), but doesn’t skip on the creamy pink sauce that makes this dish one of our culinary greats. The addition of natural yoghurt to the mayonnaise helps keep the saturated fat down, and avocado slices add a nice amount of healthy fat. The cups are topped with a fresh, slightly tangy cucumber and caper salsa, making them perfect for events, entrées or a tasty midday treat.

Prep time

10m

Cook time

10m

Serves

Ingredients

For the wrap

16 large cooked prawns, peeled and guts removed
8 baby cos leaves
1 avocado, peeled and sliced

For the cucumber and caper salsa

1/2 Lebanese cucumber, diced
2 tbsp baby capers
1 tbsp white wine vinegar
2 tsp dill, chopped
1/2 tsp castor sugar

For the sauce

1 tbsp natural yoghurt
1 tbsp mayonnaise
2 tbsp tomato sauce (reduced sugar and salt)
A squeeze of lemon juice
1/2 tsp Worcestershire sauce

Method

Step 1:

To make the cucumber and caper salsa, place the diced cucumber into a bowl with the dill, vinegar, capers and sugar. Stir and set aside for a few minutes to lightly pickle.

Step 2:

Put all of your ingredients for the sauce into a bowl and mix to combine.

Step 3:

Spread 2 teaspoons of sauce onto each lettuce leaf. Gently trim the base of the leaf if it won’t sit flat (however, be careful not to cut all the way through or it may leak).

Step 4:

Place one or 2 slices of avocado onto each leaf and top with 2 prawns.

Step 5:

Add one tablespoon of cucumber and caper salsa before adding a little more sauce, if required.

Step 6:

Season wraps with pepper before serving.