Turkey and avocado wrap

• 1 store-bought flour tortillalarge, about 25cm (10-inch)
• 85 g sliced deli turkey
• ½ ripe avocado
• 30 g baby spinach
• ½ medium tomatosliced
• 1 tsp Dijon mustard

1. 1

   Lay the tortilla flat on a clean work surface. Spread the Dijon mustard in a thin, even layer across the center of the tortilla, leaving about 5cm border on all sides.

2. 2

   Scoop the avocado flesh into a small bowl and mash with a fork until smooth and creamy. Season with a pinch of salt if desired. Spread the mashed avocado over the mustard.

3. 3

   Layer the turkey slices over the avocado, overlapping slightly. Top with the baby spinach leaves and tomato slices, arranging them in an even layer.

4. 4

   Starting from the bottom edge closest to you, tightly roll the tortilla away from yourself, tucking in the sides as you go to create a neat cylinder. The filling should be snug but not squeezed out.

5. 5

   Slice the wrap in half diagonally with a sharp knife. Serve immediately or wrap tightly in foil or parchment paper for transport.

   Tip: For best results, eat within 2-3 hours to prevent the tortilla from getting soggy.

• cutting board
• knife
• fork

Per serving

Nutritional values are estimates only.