This simple vegan recipe is perfect for school lunch boxes or for those who are on the go.
Cooking time 12 minutes
2 Fry’s Chicken-Style Burgers
1 small ripe avocado, peeled and stoned
1 tsp. lemon juice
Salt and ground black pepper
4 thick slices multigrain or rye bread
1 lettuce leaf, shredded
1 small beetroot, washed and grated
1 small carrot, peeled and grated
4 sliced tomato or ¼ finely sliced red pepper
Small handful of snow peas or alfalfa sprouts
Prepare Fry’s burger using on pack instructions and set aside.
Place avocado in a bowl. Add lemon juice, season with salt and pepper and mash with a fork until smooth. Place bread on a board and spread with avocado mixture. Top 2 slices of bread with Fry’s burger, lettuce, beetroot, carrot, tomato or pepper and top with a few snow peas or alfalfa sprouts. Top remaining bread. Cut in half, wrap and pack.