We love wrap ‘n’ roll — put a healthy wrap in their lunchbox, baby. They’ll be singing out for these rock-star rolls!
Tuna and corn wrap
Combine a 95g can tuna in spring water (drained, flaked) in a bowl with a 125g can corn kernels (drained), 2 chopped shallots and 2 tablespoons reduced-fat cottage cheese. Place 30g lettuce over a large spinach wrap. Top with tuna mixture. Spoon over 1 tablespoon dill and 1 tablespoon gherkin relish. Roll up and slice the wrap.
Spread a large spinach wrap with 2 tablespoons reduced-fat cream cheese and 1–2 tablespoons cranberry sauce. Top with 60g shaved turkey, 1 small grated carrot, 1/4 cup grated fresh beetroot and 20g baby spinach. Roll up and slice the wrap.
Lay a large two-egg omelette over a wholegrain wrap. Combine 1 small grated carrot, 2 sliced shallots, 1/2 small thinly sliced red capsicum, 60g bean sprouts and 1 teaspoon sesame seeds in a bowl. Add 1 teaspoon each reduced-salt soy sauce and mirin. Toss well to combine and place down centre of wrap. Roll up and slice.
Spread a large corn wrap with 1–2 tablespoons mashed avocado. Scatter over 20g baby spinach. Combine 125g can corn kernels (drained), 1/2 finely chopped red capsicum, 1 finely chopped shallot and 60g chopped cooked chicken breast. Place chicken mixture down the centre of the wrap. Roll up and slice the wrap.
Evenly spread 40g shaved reduced-fat Swiss cheese over a large wholemeal wrap. Top cheese with 1/4 cup of cucumber ribbons, 40g shredded kale and 80g shaved rare roast beef, plus 1–2 tablespoons caramelised onion relish. Roll up and slice.