Makes 4 wraps
Ingredients:
4 large wholewheat wraps
1 large ripe Harmony Avs (or two medium ones), sliced – here I’m using the Hass, which is in season currently
Pickled beetroot slices, in match sticks (you can also use boiled beetroot)
2 carrots, sliced into match sticks, or grated
1 cup purple cabbage, sliced thinly
¼ cucumber, sliced into match sticks
½ cup mayonnaise (vegan or normal)
½ lemon, to juice.
One by one, warm the first wrap in the microwave in short bursts, about 15 seconds until nice and soft, but not steaming hot. Just soft enough to fold.
To assemble the wrap, place the wrap on a flat surface and spread one tablespoon of mayonnaise over it.
Add a bit of every ingredient in a line in the middle of the wrap, leaving some space on both sides, as well as keeping the top and bottom open. Be careful not to overfill your wrap, as you’ll have difficulty rolling it neatly. Drizzle with a generous helping of fresh lemon juice.
Then, fold in the sides, and bring the bottom half of the wrap over the filling and tuck it under the ingredients, making sure the sides are also still tucked in and nothing is spilling out. Roll the wrap away from you until you reach the end.
Place the wrap with the seam at the bottom, so that it doesn’t lose it’s shape.
Notes:
The beauty of these wraps is that you can use whatever veggies you have in the fridge, as long as you slice them into thin match sticks or grate them. Feel free to use peppers, chilli, spring onion, red onion, baby marrow, normal white cabbage, rocket, herbs or any other non-watery filling you can think of!
The main aim is variety, texture and crunch. This is a great way to boost your 5-a-day veggie intake. But whatever you do, remember to add your avs!