Fresh, filling and naturally gluten-free, this avo wrap is a clever twist on the classic lunch wrap.
A simple batter of avocado and eggs bakes into a soft, flexible wrap that’s packed with goodness and subtle flavour. Layered with creamy hummus, peppery rocket, tangy sundried tomatoes and slices of buttery avocado, it’s a wholesome meal that’s both satisfying and vibrant.
Enjoy it as is for a light, nourishing bite, or add your favourite protein – think roast chicken, smoked salmon or biltong – to make it even more substantial.
Avo Wrap
Ingredients
- 1½ avocados, peeled and stoned
- 2 eggs
- 15 ml (1 tbsp) lemon juice + extra
- Salt and pepper
- 45 ml (3 tbsp) hummus
- Handful rocket
- 3 soft sundried tomatoes, torn
Instructions
Preheat the oven to 180°C. Line a baking tray with baking paper and spray with cooking spray.
Blitz together 1 avocado, eggs and lemon juice until smooth. Season with salt and pepper. Spread out into a 23 cm square on the prepared tray.
Bake for about 15 minutes or until light golden and set. Cool completely on the baking tray. Carefully peel off the baking paper.
Spread the egg wrap with hummus in a line down the middle, then top with rocket, sundried tomatoes and remaining ½ avocado, sliced. Squeeze over extra lemon juice. Season with salt and pepper. Fold sides over the filling.
Notes
Add protein like roast chicken, smoked salmon or thinly sliced biltong.
