Lake Tour Wrap
- 300 g nitrite-free sliced roast turkey breast
- 4 whole wheat tortillas
- 200 g extra sharp cheddar, cut into sticks
- 1/3 cup (85 ml) blueberry jelly
- 10 hazelnuts, toasted and crushed
- 4 small handfuls baby kale
- Place tortillas on a work surface and arrange the nitrite-free turkey breast slices over top.
- Place one quarter of the cheddar sticks in the centre of each tortilla, drizzle over a bit of blueberry jelly and sprinkle with toasted crushed hazelnuts.
- Top with baby kale and roll up each tortilla taking care to tuck in the 2 ends.
- Cut wraps in 2 and keep refrigerated in a sealable container.