Egg, Cheese & Lettuce Wrap + Snacks

17 Ingredients

Number of servings

Banana muffins

1/2 cup Woolworths milk
2 bananas
1 1/2 cups Woolworths wholemeal self-raising flour
1/4 cup sultanas
2tablespoons Woolworths Australia pure honey

Snack 1

1/2 pink lady apple, sliced
2tablespoons Woolworths ricotta
1/2 Lebanese cucumber, cut into sticks

Snack 2

2teaspoons Macro pumpkin seed kernels
2teaspoons Macro sunflower seeds

1/3 carrot, grated
1/2 cup lettuce, shredded
2teaspoons Woolworths Greek-style yoghurt
30grams tasty cheese, grated
1 Woolworths wholegrain wrap
2 Woolworths extra large free range eggs, 1 hard-boiled, peeled, mashed for wrap (save 1 raw for muffins)
1 pinch ground cinnamon

Method

Step 1 of 4

Combine mashed egg and yoghurt in a bowl. Place egg mixture in centre of wrap. Top with lettuce, tasty cheese and carrot. Wrap to enclose.

Step 2 of 4

Snack 1 : To make wholemeal banana face muffins, preheat oven to 200ºC/180ºC fan-forced. Line 9 holes of a 1/2 cup-capacity muffin pan with paper cases. Mash banana in a large bowl. Add extra egg, honey and milk and mix until well combined. Stir in flour until just combined (do not over-mix). Divide mixture among holes. Press sultanas into top of each muffin to make eyes and a nose (place sultanas quite close together, as muffins expand during baking). Bake for 15 minutes or until golden and just firm. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely. Makes 9. Pack 1 muffin in an airtight container. Freeze remaining muffins until required.

Step 3 of 4

Snack 2: Using a star cutter, cut stars from centre of apple slices. Place ricotta on half the apple slices, sprinkle with cinnamon and top with remaining apple slices. Pack in an airtight container with cucumber.

Step 4 of 4

Snack 3: Pack seeds in an airtight container.