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Ingredients
- 5 Ardo avocado halves
- 300 g Ardo white cannellini beans
- 10 eggs
- 250 g grated Emmental cheese
- 1 iceberg salad
- 10 wraps
- 3 dl tomato sauce
Allergens
Preparation
- Thaw the avocados
- Heat the cannellini beans in the tomato sauce.
- Cut the iceberg lettuce into julienne strips.
- Fill the wraps with the various ingredients and fold.
- Grill the wraps or reheat them in the oven.
- Cook an egg on a plate and place it on the hot wrap.
- Enjoy your meal!
Ardo products used in this recipe
