511
CALORIES
37.6
PROTEIN (G)
35
CARBS (G)
23.5
FAT (G)
7
FIBRE (G)
Method
Cook the turkey rashers in a non-stick pan for 1½–2 minutes per side, or according to the pack, until fully cooked.
Pour the beaten egg around the rashers. Place the wrap over the still-wet egg, press gently and cook over low heat until set.
Flip and toast the wrap side for 1–2 minutes.
Mix mayonnaise, sriracha and lemon. Add spinach, tomato, avocado and seasoning, drizzle with sauce, fold and serve.
ALLERGENS
Contains: Contains egg, mustard and cereals containing gluten. Wraps may contain soya.
STORAGE & REHEATING
Best fresh. If preparing ahead, refrigerate the cooked egg and turkey filling for up to 1 day and reheat thoroughly before assembly.
COACH NOTE
Turkey rashers are relatively salty, so no more than a small pinch of added salt is necessary.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use chicken rashers or extra egg whites instead of turkey rashers; recalculate nutrition.
FREEZER GUIDANCE
Not recommended with fresh avocado and salad.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.