EGGS & WRAPS

Smoked Salmon & Avocado Wrap

INGREDIENTS;

• 1 piece flat bread (mountain bread)
• 1 avocado
• 100 g smoked salmon
• 1 tablespoon mayonnaise
• 1 tablespoon dill (chopped)
• 1 tablespoon Dijon mustard
• 1 carrot (small shredded)
• 4 lettuce leaves (large)
• lemon juice (just a squeeze)

DIRECTIONS;

1. Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
2. Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce
3. Roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.

Source: ​www.food.com

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Scrambled Eggs with Zucchini

INGREDIENTS;

• 4 eggs (organic, free range or from chickens you know)
• 2 medium courgette, julienned (chopped into thin matchsticks)
• Salt and pepper
• A couple of basil leaves, finely sliced
• 3 tsp of olive oil
• a small knob of butter (optional)
• Toast to serve (wholemeal, sourdough, or other good quality bread)

DIRECTIONS;
1.  Heat a teaspoon of olive in a small non stick pan over a medium heat. 
2.  Add the ribbons of courgette and cook for about a minute - the courgette should soften just a little but stay bright green.
3.   Remove the courgettes from the pan and place in a warmed bowl.
4.  Return the pan to the heat and pour in 2 teaspoons of olive oil.  Turn down the heat to low. 
5. Crack the eggs into a bowl and whisk together, seasoning with plenty of pepper and a little salt.  
6. Pour the eggs into the pan and stir continuously with a wooden spoon as they scramble.
7.  When the eggs are almost cooked return the courgettes to the pan as well as the chopped basil.
8. Take the eggs off the heat and add a little butter if wished.  Serve immediately while hot.

Source: www.mostlyeating.com

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Chicken Rainbow Wraps

INGREDIENTS;

• 1 wholemeal mountain bread wrap
• 2 tablespoons hummus
• 1/4 cup coarsely grated fresh uncooked beetroot
• 1/4 cup coarsely grated carrot
• 2 tablespoons grated tasty cheese
• 1/3 cup shredded barbecued chicken
• 1/2 cup baby spinach leaves

DIRECTIONS;

1. Spread wrap with the hummus.
2. Place beetroot, carrot, cheese, chicken and spinach along one edge of the wrap.
3. Roll up to enclose filling

Source: www.taste.com.au

Mediterranean Vegetable Wrap

INGREDIENTS;

• olive oil cooking spray
• 1 medium zucchini, thinly sliced lengthways
• 8 small button mushrooms, halved
• 1 tablespoon basil pesto
• 3/4 cup ricotta cheese
• 200g chargrilled red capsicum, sliced 
• 100g chargrilled eggplant, sliced
• 80g semi-dried tomatoes, chopped
• 4 sheets wholewheat mountain bread

DIRECTIONS;

1. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat.
2. Cook zucchini and mushroom for 2 minutes each side or until tender.
3. Combine pesto and ricotta in a bowl. Spread pesto mixture over each bread sheet.
4. Top with zucchini, mushroom, capsicum, eggplant and tomato.
5. Roll up bread firmly to enclose filling. Cut in half. Serve.

Source: www.taste.com.au