SCRAMBLED EGG, SMASHED AVOCADO & BEAN BREAKFAST WRAP

SERVES 2 PREP 10 MINS COOK 8 MINS

1 avocado 2 tsp lime juice 2 tsp finely grated lime rind 130g rinsed, drained canned kidney beans 1 tomato, chopped finely ½ small red onion, sliced thinly 1 long green chilli, sliced thinly ¼ cup coriander leaves 2 eggs 2 egg whites 1 tbsp skim milk 1 tbsp chopped coriander 1 tsp rice bran oil 4 rye mountain bread wraps 1 In a small bowl, mash avocado, juice and half the rind with a fork. Season with pepper.

2 In a small bowl, combine kidney beans, tomato, onion, chilli, coriander leaves and remaining rind. Season with pepper.

3 In a small bowl, whisk eggs, egg whites, milk and chopped coriander until combined.

4 In a medium non-stick frying pan, heat oil on medium. Cook egg mixture, stirring gently, 2 mins or until just set.

5 Place two wraps together. Spread wrap with half the avocado mixture, top with half the bean mixture and half the scrambled egg. Roll up to form a wrap, cut in half. Repeat with remaining wraps.