These colourful wraps make great easy party bites, or work well for school lunches.
3 tablespoons reduced-fat mayonnaise
1 tablespoon coarse-grained Dijon mustard
2 flour tortillas (20 cm)
1 medium ripe avocado, stoned, peeled and cut lengthways into thin slices
250 g thinly sliced cooked turkey breast
1 jar (270 g) roasted red capsicums, drained and cut into strips
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:15min › Ready in:15min
Combine mayonnaise and mustard in a small bowl. Lay tortillas on a work surface. Spread mayonnaise mixture evenly over each one.
Place the avocado slices on top, leaving a small border around the edge. Top with turkey and capsicum strips.
Roll up each tortilla tightly and place, seam side down, on a cutting board. Trim the ends of the wraps evenly with a serrated knife. Cut each wrap into 6 equal pieces and place, cut side down, on a serving platter.
Pita rounds, lavash and other thin flatbreads all make good "containers" for wraps. While it may look better to layer the ingredients separately, it is often more practical to mix some together so that the filling is firmer and stays intact, making the wrap easier to eat. For example, instead of slicing the avocado for the wraps, mash it with mayonnaise and mustard to make a spread that keeps all the ingredients in place.