| Servings |
1 person+
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Ingredients
- 2 gluten free beetroot wraps
- 6 Cherry Tomatoes halved
- 1/3 Cucumber sliced and halved
- 1 handful Pine Nuts or toasted seeds if allergic to nuts
- 1 Avocado
- 1 handful salad leaves of your choice I used spinach
- 1 tbsp Vegan Mayo
Ingredients
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Instructions
- Chop and prepare the salad veg.
- Carefully peel two of the wraps out of the packet. These can sometimes stick so I keep mine in the fridge and peel them apart gently with a spatula.
- Spread a dollop of vegan (or normal) mayo around the wrap, leaving about 1 cm around the edge.
- Add the salad leaves, then ½ of the salad veg in the centre of the wrap.
- Sprinkle with pine nuts and black pepper if desired.
- Gently fold up each end of the wrap and then roll up the middle, grabbing the inside as you go to create a sausage shape. This can take a bit of practise but should prevent everything from falling out the ends when you eat it.
- Cut in half diagonally, serve and enjoy!
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