Lifestyle
Roast veggies and avocado mayo wraps
Creamy avocado mayo, leftover roasted veg and fresh salad leaves in a wrap - this is lunch that makes the most of what you've already got.
There is a concept in good cooking called mise en place (French for everything in its place), which refers to having all your ingredients prepped and ready before you begin. This wrap recipe inverts that idea beautifully: it’s designed around what’s already in your fridge, specifically the leftover roasted vegetables from another meal. The avocado mayo here is genuinely better than any shop-bought version: blended with olive oil, lemon and garlic until completely smooth. Avocado-based dressings also have a nutritional edge over cream or mayonnaise-heavy versions – all that healthy fat with none of the processed additives. Make a big batch and keep it in the fridge for three days.
Ingredients
- 4 wraps
- 2 handfuls mixed salad leaves
- 375ml leftover roasted vegetables
- 1 avocado, sliced
- 1 cucumber, diced
- 1 tomato, diced
For the avocado mayo:
- 1 avocado
- Juice of 1½ lemons, to taste
- 5ml garlic powder
- 30ml olive or avocado oil
- 60ml water
- Pinch of salt
Method
- For the avo mayo: blitz all the ingredients together until completely smooth. Taste and adjust the lemon juice and salt as needed.
- Spread the avo mayo generously down the centre of each wrap.
- Top with salad leaves, the leftover roasted vegetables, cucumber, tomato and sliced avocado.
- Fold both sides of the wrap in over the filling and roll up tightly.
