Sweetcorn, red pepper and avocado wraps

Tam West

There is always a surprising amount of leftover meat on a roast chook. Use a fork to scratch away at the carcass and this will produce a good yield of meat. Large tortillas are the ideal edible envelope to wrap up any healthy combination of goodies.

I particularly like the mix of crunchy raw vegetables — carrot, peppers, cucumber, avocado — with cooked, chopped-up leftover roast potatoes, pumpkin, kumara or corn kernels. Finish your wrap with some lettuce, any type of cheese and don’t forget a good dose of sauce — mayo, aioli, relish, pickle or hummus.

Ingredients

2 large	Wraps (Main)
1 Tbsp	Hummus
4 sticks	Cucumbers
½	Red peppers, sliced into strips
½ cup	Sweetcorn kernels, in brine, drained (Main)
2 tsp	Mayonnaise
2 leaves	Iceberg lettuce, sliced
½	Avocados, sliced
½ cup	Roast chicken, flaked, or use any other meat or fish (Main)

Directions

1. Lay wraps on the bench and spoon hummus in the centre then lay down two batons of cucumber on each wrap. Divide red pepper evenly between the two.
2. Mix the sweetcorn with mayonnaise and spoon on. Layer on lettuce and avocado.
3. Place chicken evenly down the middle, season with salt and pepper.

More lunch solutions using leftovers

• Spiced couscous, cranberry and almond salad
• Rocket, tomato and camembert baguette