Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Recipe – Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

If I’m on a day trip and taking a packed lunch, one of my ‘go to’ foods is a Paleo friendly wrap. These ones are collard wraps – which ideally lend themselves to the purpose. Seriously, who needs bread with options like this? They’re easy to make, super portable, and you just can’t beat the combination of flavours and textures that they bring.

The ‘wrap’ itself is just a vehicle to allow you to get the good stuff into your belly, so it doesn’t need to be a health hazard. If anything, swapping a SAD tortilla wrap for a rolled up lettuce or collard leaf improves the flavour and the texture (not to mention the healthiness) of your meal.

 In this recipe, you have savoury, sweet, creamy and spicy all in one neat little package. Enjoy!

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps
Recipe type: Lunch
Prep time: 
Total time: 
  • 300g cooked and peeled prawns
  • 1 large, ripe mango, diced
  • 10 cherry tomatoes, quartered
  • 1 carrot, grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli, deseeded and finely chopped
  • 1 clove garlic, crushed
  • Salt and black pepper, to taste
  • 4 x large collard leaves
  1. In a bowl, toss together the prawns, mango, tomatoes and grated carrot.
  2. In a separate bowl, mash the avocados with the lime, spring onions, chilli and garlic.
  3. Lay the collard leaves out flat on a chopping board. Divide the prawn filling between the four, before slapping on a spoonful of the guacamole on each. Roll the collards up to make wraps, and hold them together by poking in a cocktail stick.

Do you often make paleo friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else? I'd love to hear!

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Papaya and prawn salad paleo diet recipe summer

Recipe: papaya & prawn salad

I love the combination of sweet fruit in a salad. With summer in full flow, papaya (also known as pawpaw) is a great choice. Adjust the amount of chili for an extra kick in this Thai inspired salad.

Recipe: papaya & prawn salad
Recipe type: Salads
Prep time: 
Total time: 
  • Green papaya
  • 15-20 cherry tomatoes, quartered
  • 3-4 chilies, de-seeded and finely chopped
  • Handful of prepared prawns
  • squeeze fresh lime juice
  • 1 tablespoon of fish sauce
  • 2 cloves of garlic, minced
  • ⅓ cup of fresh coriander (cilantro), chopped
  • 2 cups iceberg lettuce, shredded
  • Fresh basil leaves
  • handful of snake beans, cooked (optional)
  1. Peel the papaya and quarter to make it more manageable. Remove seeds, then grate.
  2. In a bowl, combine the papaya, tomato, chili and prawns. Add the juice, fish sauce, garlic and half of the coriander and gently toss to ensure it is all well mixed and coated.
  3. Arrange the lettuce on plates and spoon the salad on top.
  4. Finish with the remaining coriander, basil and beans (optional)


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This is a great summer time main meal, but I also like to make up a large salad to give me lunches for the week.