Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
2
Pinwheels
- 4 large free range eggs
- 6 thin slices Woolworths high fibre low GI bread
- 1 cup iceberg lettuce, shredded
Snacks
- 2 celery stalks, cut into matchsticks
- 1 medium carrot, cut into matchsticks
- 400grams no-fat Greek-style yoghurt
- 300grams grapes
Nutrition per serving
3300kJ / 790Cal
3300 Kilojoules or 790 Calories
38% of daily energy intake*
Protein
48.5grams
Fat
16.4grams
Carbs
103grams
Sugars
35.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Kids tired of sandwiches? Add a twist! These healthier egg and lettuce pinwheels are a fun addition to any lunch box. Give this easy lunch recipe a spin.
Method
Step 1 of 3
Bring a medium saucepan of water to the boil. Add eggs and cook for 7 minutes then, using a slotted spoon, instantly plunge into iced water to cool. Peel eggs, then mash. Season with pepper.
Step 2 of 3
Remove and discard crusts from bread, then roll with a rolling pin until as thin as possible. Divide egg and lettuce evenly between bread slices, then roll up tightly and pinch to seal.
Step 3 of 3
Place pinwheels in lunch boxes along with celery, carrot, yoghurt and grapes.
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Disclaimer
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