Deaf Chef Ross

FOOD & COOKING WITH CHEF ROSS

Salad Wrap

Preparation: 15 minutes · Cooking: None · Serves: 2 people

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Salad Wrap

What you need

Ingredients

Ingredients for Salad Wrap
  • ½ carrot, grated
  • ½ cucumber, grated
  • ½ tomato, sliced
  • 3 lettuce leaves
  • 1 avocado
  • Juice of ¼ lemon
  • Salt & pepper to taste
  • 2 wholemeal or gluten-free wraps

Equipment

Equipment for Salad Wrap
  • Chopping board and knife
  • Grater
  • Bowl and fork

Let’s make it

Prepare the filling — Salad Wrap

STEP 1

Prepare the filling

Wash the vegetables.

Grate the carrot and cucumber.

Slice the tomato.

Wash and dry the lettuce.

Make the spread — Salad Wrap

STEP 2

Make the spread

Cut the avocado open, remove the stone and scoop the flesh into a bowl.

Mash with a fork.

Mix in lemon juice and salt & pepper.

Fill lightly — Salad Wrap

STEP 3

Fill lightly

Lay out the wraps.

Spread with mashed avocado.

Add the carrot, cucumber, tomato and lettuce.

Fold and roll — Salad Wrap

STEP 4

Fold and roll

Fold the bottom of each wrap over the filling.

Fold in both sides, then roll up.

Serve — Salad Wrap

STEP 5

Serve

Serve fresh.

Cut in half if preferred.

Serving and storage

  • Best eaten freshly made.
  • If preparing ahead, keep covered at 5°C or colder and eat within 24 hours for best quality.
  • Optional alternative spreads: hummus (may contain sesame) or plain yoghurt (contains milk).
  • Gluten-free only with suitable wraps and no cross-contact.
  • Check other ingredient labels.
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Recipe ©2026 Deaf Chef Ross. Check labels for allergens. Follow appliance and storage instructions. Times and servings are estimates. Images are illustrative. Sources: NSW Food Authority; Victorian Government. Generated by ChatGPT for Deaf Chef Ross (C)2026.