Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 1 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
1
Snack 1
- 20grams cheese block, cut into squares
- 6 Woolworths brown rice multigrain crackers
Snack 2
- 1/2 cup Woolworths milk
- 5milliliter olive oil cooking spray
- 3/4 cup Woolworths wholemeal self-raising flour
- 1/2 cup frozen corn kernels, thawed
- 1 Woolworths free range egg
- 1/2 cup grated tasty cheese
- 1 pink lady apple
- 50grams red capsicum, thinly sliced
- 1/4 small Lebanese cucumber, halved, sliced
- 10grams baby spinach leaves
- 1 Woolworths wholegrain wrap
- 2 Woolworths free range egg, 1 mashed egg for wrap, 1 for pikelet mixture
Method
Step 1 of 3
Spread wrap with mashed egg. Top with spinach, capsicum and cucumber. Roll up to enclose filling. Serve with apple.
Step 2 of 3
Snack 1: Pack crackers and cheese, separately, in airtight containers.
Step 3 of 3
Snack 2: To make pikelets, place flour in a large bowl. Whisk milk and raw egg in a jug. Slowly whisk egg mixture into flour until smooth. Stir in corn and cheese. Heat a large non-stick frying pan over medium heat and spray lightly with oil. Spray inside of a heatproof heart-shaped cutter with oil and place in pan. Place a tablespoon of mixture in cutter. Cook for 1 minute or until bubbles appear on the surface, then turn and cook for a further 1 minute or until golden and cooked through. Use a thin knife to release heart from the cutter. Set aside to cool. Repeat with remaining mixture to make 16 pikelets (serves 8). Place 2 pikelets in lunch box. Store remaining pikelets in an airtight container in the fridge.
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