Roast veg-and-avo ‘mayo’ wraps

Name: Roast veg-and-avo ‘mayo’ wraps
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Dairy Free
Ingredients: 1 avocado; Juice of 1 and 1/2 lemons; 2.5 ml garlic powder; 30 ml avocado oil or olive oil; 60 ml water; Pinch of salt; 4 wraps; 2 handfuls of mixed salad leaves; 375 ml leftover roast vegetables; 1 avocado sliced

4 servings Prep: 15 mins

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This vegan-friendly recipe features a creamy avo spread that stands in for mayonnaise, and there's a meaty version too for the meat-lovers!

By Independent Contributor March 16 2024

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easy partner content vegetarian

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Ingredients (10)

For the avo ‘mayo’

1	avocado
Juice of 1 and 1/2	lemons
2.5 ml	garlic powder
30 ml	avocado oil — or olive oil
60 ml	water
Pinch of	salt

For the wraps

4	wraps
2 handfuls of	mixed salad leaves
375 ml	leftover roast vegetables
1	avocado — sliced

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Method:

For the avo ‘mayo’, blitz together all the ingredients until smooth.

For the wraps, spread the avo ‘mayo’ in lines down the middle of the wraps. Top with leaves, veggies and avocado. Fold both sides of each wrap over the filling. Tie up with kitchen string to hold it together and serve.

Variation:

For a meaty option, add 250ml (1 cup) shredded leftover roast chicken or sliced braaied meat.

Load-shedding tip:

The ‘mayo’ can be made a day ahead. Alternatively, mash the avo and beat in remaining ingredients until smooth.