Scaramouche wrap

The Scaramouche wrap has a kick of chilli and a fresh and zesty twist with a squeeze of lime across delicious lobster and tiger prawns.

• Preparation: 10 mins
• Serves: 4

What you need:

• 1 bulbs fennel, very finely sliced
• 1 small red onion, finely sliced
• Grated zest and juice 1 lime
• Large pinch dried chilli flakes
• 5 tbsp extra virgin olive oil
• 2-3 frozen and defrosted cooked lobster tails
• 150g cooked tiger prawns
• 2 tbsp chopped mint
• 2 tbsp chopped flat-leaf parsley
• Little gem lettuce
• 4 Mission wraps

What you do:

1. Mix together the fennel, onion, lime zest and juice, chilli and oil in a large bowl. Season and toss well.
2. Remove the lobster from the shell and add to the fennel along with the prawns.
3. Add the herbs and toss well.
4. Divide the salad leaves between the 4 wraps.
5. Arrange lobster mix on top.
6. Fold the wrap and serve immediately.

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