All ingredients for this are pre-cooked / left-overs!
2 broccoli stalks
2 Brussel sprouts
1 hardboiled egg
1 tbsp. Lucy Bee Coconut Oil
2 gluten free wrap
1 tsp. cranberry sauce - see our recipe to make your own
Preheat the oven to 180C, 350F, gas mark 4.
In a mixing bowl, mash together your pre-cooked vegetables with the egg. I found chopping your vegetables and using a potato masher made this easier.
In a frying pan, melt the Lucy Bee Coconut Oil, spoon in 2 rectangle shaped ‘bars’ into the frying pan. A spatula will help you here, it doesn’t have to be neat but this shape will fit nicely into your wrap. Cook for 2 minutes each side until golden.
Once ready, place into the middle of 1 wrap, top with your turkey and cranberry sauce. Use a cocktail stick to hold the sides of your wrap together and place into the oven for 5 minutes to warm and crisp.