MUSHROOM, KALE & AVOCADO WRAPS

SERVES 2 PREP + COOK 15 MINS PER SERVE 1475kj COST $$$$$

2 eggs 1 tsp olive oil 2 thickly sliced mushrooms 100g truss cherry tomatoes 75g thinly sliced green beans 50g baby kale (see tip) ¼ avocado 1 tsp lemon juice 10g chopped walnuts 2 x thick slices toasted wholegrain bread

1 Whisk eggs in a bowl and transfer to a plastic squeeze bottle. Spray a frying pan with cooking oil spray and place over medium heat. Drizzle half the egg into the pan to form a lacy pattern and cook 1 min or until set. Remove from pan. Repeat to make 2 wraps.

2 Heat oil in a large frying pan and cook mushrooms, tomatoes and green beans, stirring, for 5 mins or until softened. Add baby kale leaves and cook, stirring, 2 mins or until wilted. Finely chop avocado and combine with lemon juice. Season with pepper.

3 Place a sheet of baking paper on the bench with short edge facing you. Place egg wrap on paper near the end closest to you. Divide mushroom mixture, avocado mixture and walnuts between each wrap. Using paper, roll up wrap tightly to enclose. Serve each wrap with toasted wholegrain bread.