Chef Reward Points

I work at ...


We are tailoring content specific to your business.



  • Sunflower oil 84 ml
  • Onion (finely chopped) 105 g
  • Garlic (crushed) 21 g
  • 1.7 kg Lentils (rinsed and drained)
  • Fresh coriander (roughly chopped) 126 g
  • Avocado (mashed) 173 g
  • 10 Tortilla wraps
  • 336 g Iceberg lettuce leaves (shredded)
  • Cucumber (sliced into ribbons) 336 g
  • Red Onion (sliced) 168 g
  • 336 g Rosa Tomatoes (quartered)
  • Mozarella (grated) 418 g
  1. Method:

    • Heat oil and fry onions until soft. Add garlic, Robertsons Medium Rajah Curry Powder, lentils and Robertsons Veggie Seasoning. Cook for a few minutes. Add Fine Foods Fruit Chutney and leave to cool. Add coriander.
    • Mix the Hellmann’s Tangy Mayonnaise with the avocado and season to taste.
    • To assemble: spread avocado mayo on the wrap. Layer lettuce, cucumber, red onion, rosa tomatoes, cheese and lentils.
    • Cut in half and package.
  2. Chef's Tip:

    • Mash the avocado well before mixing with the Hellmann’s Tangy Mayonnaise.
    • Vegetable option: Chickpeas can be used instead of lentils.