125 g canned four bean mix, rinsed and drained
1 small green shallot, trimmed and diagonally sliced
2 tbsp roughly chopped fresh coriander leaves
black pepper, to season
1 x 50 g egg
2 tbsp skim milk
¼ tsp olive oil
30 g avocado, mashed until smooth
1 x Wattle Valley Soft Lite white wrap or gluten-free wrap
1 tbsp grated reduced-fat tasty cheese
- Combine beans, shallot and coriander leaves in a small bowl. Season with pepper and toss well to combine.
- Whisk egg, milk and pepper in a small bowl. Heat oil in a small non-stick frying pan over a medium heat. Add egg mixture and cook, stirring, for 30-60 seconds or until egg is just set.
- Spread avocado over half of the wrap. Top with scrambled egg. Sprinkle over bean mixture and cheese. Roll up and serve.