Sweetcorn, red pepper and avocado wraps
( MAKES 2 )
Photo by Tam West
There is always a surprising amount of leftover meat on a roast chook. Use a fork to scratch away at the carcass and this will produce a good yield of meat. Large tortillas are the ideal edible envelope to wrap up any healthy combination of goodies.
I particularly like the mix of crunchy raw vegetables — carrot, peppers, cucumber, avocado — with cooked, chopped-up leftover roast potatoes, pumpkin, kumara or corn kernels. Finish your wrap with some lettuce, any type of cheese and don’t forget a good dose of sauce — mayo, aioli, relish, pickle or hummus.
- Lay wraps on the bench and spoon hummus in the centre then lay down two batons of cucumber on each wrap. Divide red pepper evenly between the two.
- Mix the sweetcorn with mayonnaise and spoon on. Layer on lettuce and avocado.
- Place chicken evenly down the middle, season with salt and pepper.
More lunch solutions using leftovers