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  • Sunflower oil 84.0 ml
  • Onion (finely chopped) 105.0 g
  • Garlic (crushed) 21.0 g
  • Lentils (rinsed and drained) 170.0 g
  • Fresh coriander (roughly chopped) 126.0 g
  • Avocado (mashed) 173.0 g
  • Tortilla wraps 10.0 large
  • Iceberg lettuce leaves (shredded) 373.0 g
  • Cucumber (sliced into ribbons) 336.0 g
  • Red onion (sliced) 168.0 g
  • Rosa Tomatoes (quartered) 373.0 g
  • Mozarella (grated) 418.0 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: Lightly toast tortilla wrap on each side, spread avocado mayo on the wrap. Layer lettuce, cucumber, red onion, rosa tomatoes, cheese and lentils and fold into a cylinder shape.
    • 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.