Wraps with coconut rice, mango and prawns

I have mentioned these in passing before, but never provided a recipe. These have become a staple on my weekly menus; easy to make, easy to eat and oh so delicious!


Coconut rice
1 cup uncooked basmati rice
1 sm can coconut milk
water to equal 1.5 c liquid

To prepare coconut rice, combine rice, salt, water and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15-20 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.

Chili Prawns
Marinate peeled deveined prawns in sweet chili sauce and hot sauce. Quickly saute.

Salsa
1 cup cubed peeled ripe mango
1/4 cup diced red onion
1/4 cup chopped fresh mint
1 1/2 tablespoons finely chopped seeded jalapeño pepper
salt
To prepare salsa, combine mango, red onion, mint, and jalapeño in a medium bowl, tossing to combine. Season to taste.

Using a large tortilla, scoop roughly 1/4 to 1/3 cup of rice onto wrap. Top with mango salsa, then prawns. Roll and eat.

These can also be made ahead of time and heated in the oven.