Wraps with curry shrimp

Name: wraps with curry shrimp
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 el sunflower oil; 1 Red onion; 300 g frozen tiger prawns bag of 500 g; 3 tl curry powder; 2 red pointed pepper variation possible; 4 el mayonnaise; 4 el low fat French cottage cheese bak à 500 g; 1 el lemon juice; 1 ripe mango; 80 g arugula lettuce melange bag 80 g; 4 Tortilla wraps

Wraps with red onion, tiger shrimp, pointed pepper and mango, served with curry sauce.

Ingredients

2 el sunflower oil
1 Red onion
300 g frozen tiger prawns bag of 500 g
3 tl curry powder
2 red pointed pepper variation possible
4 el mayonnaise

4 el low fat French cottage cheese bak à 500 g
1 el lemon juice
1 ripe mango
80 g arugula lettuce melange bag 80 g
4 Tortilla wraps

Directions

Heat the oil in the wok. Cut the onion into half rings. Add the shrimp, onion and curry powder and stir-fry 3 minutes. Let the shrimp and onion cool down on a plate.
Remove the seed lists from the peppers and cut into thin rings. Mix the mayonnaise with the cottage cheese, the rest of the curry powder and the lemon juice. Season with pepper and salt.
Peel the mango and cut into strips. Divide the shrimps, mango, peppers and lettuce over the tortillas. Roll up firmly and cut diagonally in half. Wrap the wraps in the napkins. Serve the curry sauce separately.