• 60g pitta bread Pitta Bread, white
• 2 large eggs Egg, whole, boiled
• 15g pesto Pesto, green
• 40g spinach Spinach, raw
• 40g red cabbage Red Cabbage, raw
• 20g mixed salad leaves Mixed Salad Leaves

1. 1

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

2. 2

   Warm or toast the pitta.

3. 3

   Spread with the pesto, then layer the leaves, spinach, red cabbage and soft-boiled egg.

4. 4

   Roll tightly (or close), cut in half and serve — or wrap in foil for an on-the-go lunch.

Tap ingredients and steps to tick them off as you cook.