Monday 24 January 2011

BUTTERNUT SQUASH & GARLIC CHILLI PRAWN WRAPS.

To make this scrumptious wrap start by toasting some pine nuts on a hot dry pan and put to one side.

Fresh king prawns with the tails on - wash and dry and marinate in crushed garlic and sweet chilli sauce.
Then flash fry them in a little oil.

Butternut squash cubes - par-boil and fry off in olive oil, rosemary, salt, pepper and garlic.
Spread Philadelphia cream cheese over the base of a warm wrap.
Top with rocket salad, toasted pine nuts, the prawns & the butternut squash.
Drizzle in balsamic glaze and fold.
Serve with Walkers Baked
and voilĂ .


Yummy.

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