These spicy burritos are made with prawns, Manchego cheese and chilli.
Roast the corn in its husk, straight on the oven rack at 220C until it is dark brown and smells delicious.
Once cooked allow it to cool slightly before peeling away the husk to reveal the streamed kernels on the cob, Cut the kernels away from the cob and reserve for the rice.
Melt the butter in a wide heavy based pot and then fry the onion, garlic and pineapple until caramelised, sweet and nutty.
Add the spices and cook for a few more moments until beautifully perfumed.
Add the rice and corn to the pot and season with salt and a few cracks of pepper.
Over a low heat, stir to combine until uniformly hot throughout and then remove the pot from the heat and allow to rest for a few minutes.
Warm the wraps on a grill or heat through in the oven wrapped in foil.
Zest 1 lime into the rice salsa and then add the juice, the cheese, the last knob of butter and the herbs, stir to combine.
Spoon the brown rice salsa onto the warmed wraps and top with the prawns.
Sprinkle over some vinegar chillies if desired or further lime juice, then wrap, roll and eat!
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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