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Ingredients:
-
2itemtiny wrap
-
50gcheddar cheese
-
50gcarrot
-
50gcucumber
-
50gred bell pepper
-
1itemavocado
-
1tbsplemon juice
-
1tspsalt
Preparation Time: 15 minutes
Instructions:
- Lay the tiny wraps flat on a clean surface.
- Grate the cheddar cheese and sprinkle it evenly over the wraps.
- Peel and grate the carrot, then sprinkle it over the cheese.
- Slice the cucumber and red bell pepper into thin strips and place them on top of the carrot.
- Roll up the wraps tightly and set aside.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with a fork until smooth.
- Add lemon juice and salt to the mashed avocado and mix well to make the dip.
- Serve the wraps with the avocado dip on the side.
| Nutrition | Per Serving 242 g | Per 100g |
|---|---|---|
| Energy | 791 kcal | 327 kcal |
| Protein | 20 g | 8.3 g |
| Fibre | 12 g | 5.0 g |
| Salt | 2 g | 0.8 g |
| Sugar | 5 g | 2.1 g |
| Carbohydrates | 60 g | 24.8 g |
| Fat | 55 g | 22.7 g |
-
2itemtiny wrap
-
50gcheddar cheese
-
50gcarrot
-
50gcucumber
-
50gred bell pepper
-
1itemavocado
-
1tbsplemon juice
-
1tspsalt
Lay the tiny wraps flat on a clean surface.
Grate the cheddar cheese and sprinkle it evenly over the wraps.
Peel and grate the carrot, then sprinkle it over the cheese.
Slice the cucumber and red bell pepper into thin strips and place them on top of the carrot.
Roll up the wraps tightly and set aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork until smooth.
Add lemon juice and salt to the mashed avocado and mix well to make the dip.
Serve the wraps with the avocado dip on the side.