Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 1 people
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Difficulty level: 3 out of 4
10 Ingredients
- 20grams Ingham Turkey Breast Oven Roasted Shaved (for wrap)
- 3/4 cup milk (for pikelet)
- 1/2 cup watermelon, peeled and chopped (for snack)
- 1 large banana, mashed (for pikelet)
- 1/4 continental cucumber, thinly sliced (for wrap)
- 30grams cheese block, grated (for wrap)
- 1/4 cup baby spinach (for wrap)
- 1 cup wholemeal self-raising flour (for pikelet)
- 1 wholegrain wrap (for wrap)
- 1 free range egg (for pikelet and extra 1 for hard boiled egg)
Method
Step 1 of 6
Turkey, Cheese & Cucumber Wrap: Top wrap with baby spinach leaves, cheese, cucumber and turkey. Roll to enclose.
Step 2 of 6
Banana Pikelets: Place flour in a large bowl. Whisk milk and egg together in a jug. Slowly whisk egg mixture into flour until well combined and smooth. Stir in banana.
Step 3 of 6
Heat a large non-stick frying pan over medium heat and spray lightly with oil. Place tablespoons of mixture in pan to cook 4 pikelets at a time. Cook for 1-2 minutes until bubbles appear on the surface, then turn and cook for a further minute or until golden. Repeat to make 20 pikelets.
Step 4 of 6
Freeze leftover pikelets, wrapped in plastic, for up to 1 month.
Step 5 of 6
Hard-boiled egg: Hard-boil the egg night before.
Step 6 of 6
Watermelon snack: Place in a sealed plastic container in the lunch box.
note: banana pikelet recipe serves 5
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