Serves 2 Preparation
Time: 5-10 minutes
Ingredients:
½ Very ripe Peruvian Hass avocado, halved, peeled, and stone removed
Squeeze lime juice
3 x white or wholemeal wraps
Cheese & Tomato Wrap
Handful grated cheddar cheese
2 x Cherry tomatoes, sliced
Egg Mayonnaise Wrap
1 x Boiled egg, shell cracked & removed, cut into chunks
1 tbsp Half-fat mayonnaise
Tuna Mayonnaise Wrap
½ 185g Tinned tuna chunks in brine, drained
1 tbsp Half-fat mayonnaise
- Mash the avocado in a bowl to a spreading consistency, then thoroughly mix in the lime juice and season with a little salt and pepper
- Cut each wrap in half and spread the mashed avocado over each half
Cheese & Tomato Wrap
Arrange the grated cheese and sliced cherry tomatoes down the centre of 2 wrap halves, leaving a space at the bottom Fold over the circular base of the wrap, then roll up from one side to the other, forming a pocket
Egg Mayonnaise Wrap Follow steps 1 & 2 above, then in a bowl, mash the boiled egg into small chunks, mix with the mayonnaise and season with a little salt and pepper Spoon the egg mayonnaise down the centre of 2 wrap halves, leaving a space at the bottom. Fold over the circular base of the wrap, then roll up from one side to the other, forming a pocket
Tuna Mayonnaise Wrap
Follow steps 1 & 2 above, then in a bowl, combine the tuna chunks and the mayonnaise, mix well and season with a little salt and pepper Spoon the egg mayonnaise down the centre of 2 wrap halves, leaving a space at the bottom. Fold over the circular base of the wrap, then roll up from one side to the other, forming a Pocket