Pete’s Kitchen Lunch box win­ners that are per­fect for school or work

You’ll love these lunch­box win­ners for school or work

Better Homes and Gardens (Australia) - - Contents -

Prepa­ra­tion time 10 mins Cook­ing time 10 mins Serves 4

4 free-range eggs ½ cup tapi­oca flour ½ tsp gar­lic pow­der ½ cup toasted sesame

seeds, ground

½ tsp sea-salt flakes 2½ Tbsp co­conut oil

FILL­ING

8 thin slices leg ham

½ cup may­on­naise

¼ cos let­tuce, leaves sep­a­rated 1 large tomato, sliced

Sea salt and freshly ground

black pep­per

1 Le­banese cu­cum­ber,

sliced length­ways

1 cooked beet­root,

sliced, op­tional

1 av­o­cado, sliced, op­tional 1 car­rot, grated, op­tional STEP 1 Put eggs in a large bowl and whisk with a fork. Add flour and whisk to com­bine, then add gar­lic pow­der, sesame seeds and salt, whisk­ing un­til bat­ter is smooth. STEP 2 Melt 1 tsp of the oil in a 20cm fry­ing pan over medium heat and swirl to coat base so it doesn’t stick. Pour in ½ cup of bat­ter and tilt pan to spread into a thin round. Cook for 30 sec­onds to 1½ min­utes on each side, de­pend­ing on the thick­ness of bat­ter, un­til light golden brown. Set aside. Re­peat with re­main­ing bat­ter. STEP 3 Lay out 4 wraps (re­serve any re­main­ing wraps for another use). Top each wrap with ham, dol­lop with mayo, then add let­tuce. Add tomato and sea­son with salt and pep­per. Fin­ish with cu­cum­ber and add beet­root, av­o­cado and car­rot, if us­ing. Roll up wrap and serve im­me­di­ately.

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