For a light, gluten-free wrap, use the whole leaves of iceberg lettuce in place of bread. Here are two tasty fillings.

Portabello Mushroom Omelette

Fills 2 sandwiches
Free of: All top allergens except egg and gluten-free.

Ingredients

• 1 portabello mushroom, sliced
• 2 tbsp (30 mL) diced green zucchini
• 1 tbsp (15 mL) olive oil
• 2 eggs, beaten
• pinch each salt and pepper

Method

1. To prepare omelette, sauté portabello mushroom and zucchini in olive oil for 3-5 minutes. Add eggs, salt and pepper. Cook until set. Remove from pan and cool.
2. Cut omelette in two. Lay half in a lettuce leaf, roll up and serve.

Roast Turkey

Fills 3-4 sandwiches
Free of: All top allergens.

Ingredients

• 6-8 slices roast turkey
• 1 cup (250 mL) alfafa sprouts
• 1 ripe avocado, sliced

Method

1. Lay sliced roast turkey, alfalfa sprouts and avocado slices in one half of the lettuce leaf.
2. Tuck in one end and wrap and roll cigar style.

Recipes by Simon Clarke

First published in Allergic Living magazine.
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