FRANKEN WRAPS AND CELERY MUMMIES

Preparation time 10 mins

Cooking time nil

Serves 4

FRANKEN WRAPS

4 green tortillas

2 cups cooked BBQ chicken, shredded

1/2 cup spreadable cream cheese

1/2 cup mayonnaise

11/2 cups shredded cos lettuce

2 carrots

1 Lebanese cucumber

1 small parsnip, peeled

4 black olives, pitted, sliced

120g tasty cheese, cut into cubes

1/2 cup corn chip pieces

CELERY MUMMIES

75g thin rice stick noodles

Light soy sauce, to taste

4 sticks celery, cut into 7cm lengths

1/2 cup almond butter (use firm, spreadable variety, not runny)

24 edible eyes (from cake decorating section of large supermarkets)

STEP 1 To make Franken wraps, lay out tortillas. Put chicken, cream cheese and mayo in a bowl, mix well, then spoon into tortilla centres. Top with lettuce, then coarsely grate 11/2 carrots over. Fold in sides of wrap over, then fold down top on an angle and fold up base. Turn over.

STEP 2 Trim a little skin off cucumber and thinly slice it for mouths. Finely slice remaining carrot, remaining cucumber (skin on) and parsnip into rounds and stack with an olive slice on top for eyes. Put 2 on each wrap. Thread cheese cubes on toothpicks and insert in wrap sides for head bolts. Use corn chips for hair. You can attach face elements to wrap with a little extra mayo, if desired.

STEP 3 For Celery mummies, pour boiling water over noodles and stand for about 6 minutes, until softened. Drain and cool with cold running water. Drain, then toss with a splash of soy. Fill celery with almond butter. Add eyes, then wrap in noodles for bandaged effect.