Salad Wrap


  • 1 wholegrain wrap
  • OR 1 gluten free wrap
  • 1 tbsp wholegrain mustard
  • 2 tbsp hummus
  • 1/2 avocado
  • 1/4 cup grated bio-cheese (optional)
  • salad (lettuce, tomato, carrot, beetroot, cucumber, etc,)


  • Spread mustard and Hummus on wrap and top with grated cheese and salads.
  • Wrap up by tucking the ends in first then rolling up fillings. Wrap with baking paper to help hold it together and cut in half.

If packing this for lunch, it is recommended you keep the tomato, sauces and beetroot separate and add these at the time of eating. Don’t want any sogginess ruining your lunch break!!

Gluten Free adaptable:
Switch wrap for a Gluten Free alternative.

FODMAP adaptable:
Choose low FODMAP wrap (e.g quinoa, gluten free).
Use mayo instead of yoghurt.
Keep mustard to less than 1 tbsp (if using).
Keep beetroot to 1 slice.