Jacqueline Alwill’s Mushroom, Corn and Avocado Wraps
This is a great recipe to share with a friend for lunch. It’s easy, wholesome, fresh, nourishing and well balanced. If serving one, simply half the quantities and pop it in the fridge for the following day’s lunch.
1/2 small avocado, sliced
1 small tomato, sliced
½ cup rocket or baby spinach leaves
Fresh herbs of choice
Chilli flakes and black pepper
1. Mix Eimele Creamy Mushroom and Corn Soup with 100ml boiling water to form a paste.
2. Spread across two wholemeal pita wraps.
3. Top wraps with rocket or baby spinach, avocado, tomato, herbs of choice.
4. Season with chilli flakes and black pepper.
For full nutrition breakdown of Eimele Creamy Mushroom & Corn Soup, please click here.