Jamie's tip - Blueberries and raspberries are a fantastic choice here,
but feel free to swap in your favourite fruit, what’s in season
or whatever you have at home.
Prep
10 min
Cook
0 min
Serves
1
Difficulty
Easy
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Ingredients
satsuma 1 (halved)
cocoa powder 5 g
natural yoghurt 2 tbsp
wholemeal tortilla wraps 1
banana 1 (peeled)
raspberries 75 g
mixed seeds 1 tsp (toasted)
Method
On a chopping board, slice the satsuma in half across the middle, then remove to a plate and pat the board dry with kitchen paper, if needed.
Spoon the cocoa powder into a jam jar, then squeeze in half the satsumajuice (save the rest for another day).
Put the lid securely on the jar and shake well. Add the natural yoghurt, pop the lid back on, and give it another shake.
Lay the tortilla wrap flat in the middle of the chopping board and spread the cocoayoghurt evenly over the surface.
Peel and place the banana in the middle of the wrap, then gently mash with a fork, spreading it around as evenly as possible.
Toast the mixed seeds.
Sprinkle the raspberries and seeds over the mashed banana.
Cut the wrap into quarters, then tuck in, folding or rolling up each quarter as you go.
