Eggciting Eggsplorer Wraps
I’m a big believer in educating children in field to fork. Helping kids to understand where their food comes from and how it gets to our plates will only encourage them to make smarter food choices in the future. We have so much wonderful produce available right on our doorstep, and collecting those ingredients from the local farms and markets can be just as much fun for the kids as making the meals.
Now that the school summer holidays are here, it’s the perfect time to get children experimenting with their food.
My children, Lotte and Phoenix, and I joined our wonderful friend, Ruth of Wooden Spoon & Whisk, in making a quick and easy kid-friendly lunch that is perfect for packing in a lunchbox and taking on any explorations you’ll be doing over the school summer holidays. Together, my fussy little eaters made Ruth’s Eggciting Eggsplorer Wraps, starting with collecting freshly-laid free-range Scaman’s Eggs.
To make Eggciting Eggsplorer Wraps, you’ll need:
One round sandwich wrap
½ tablespoon of mayonnaise and ½ tablespoon of natural yogurt mixed together well
4cm piece of cucumber cut into strips
Chopped lettuce and one sliced tomato
Two hardboiled eggs
Chopped up pieces of wafer thin ham or wafer thin chicken
Kitchen foil cut to the size of the wrap
How’s how to make it:
1. Place the wrap on to the foil
2. Spread the mayo and yogurt mix down the middle part of the wrap
3. When the eggs are cold, peel the shell and slice or chop the egg
4. Sprinkle the eggs, ham, lettuce, cucumber and tomato down the middle of the wrap. Be careful not to over fill them as they can unravel if it is over filled!
5. Fold the bottom of the wrap up to the centre of the wrap, then fold the left side of the wrap over to the right side just covering the filling, then fold the right side over the top of the folded left side of the wrap.
6. Wrap it tightly in the foil to keep it’s shape until you’re ready to eat it.
7. Enjoy a healthy, nutritious lunch!
Please make sure the children have an adult available to help with the chopping and cutting. Also, be adventurous with your salad! Ruth recommends giving watercress, rocket or different coloured lettuce, beansprouts, shredded cabbage, shredded carrots, sultanas or raisins a try…