Fresh
Breakfast
Colonial
Double
Smoked
Thick Cut
Pork Belly
Lunch
125g
7
99
ea
3
Desserts
Pantry
Lunch
n
o
i
t
a
r
i
p
Ins
Cinderella
Dried Fruit
450g
Product of
Denmark or
Poland or Spain
Dinner
99
ea
Limited to 12 assorted
Turkish
Naan Bread
2 Pack
399
ea
Limited to 4 assorted
Limited to 4 assorted
Freya
Low Carb Bread
Lo Bros
Soda 4 Pack
750g
250ml
4
6
Fresh Up
Burst Fruit
Drink 3L
SPC
Baked Beans 425g/
Spaghetti 420g
49
ea
3
Sushi sandwich
99
ea
Make lunchtimes fun with this quirky twist (or roll) on sushi.
Limited to 6 assorted
Serves:
2
1
79
ea
89
ea
Limited to 4 assorted
Nestlé
Reduced Cream
299
ea
230ml
Kiwi
Dip
1
29
ea
Maggi
Soup Mix 32g-37g
(Excludes Gluten
Free)
Limited to 12 assorted
Prep time:
10 mins
Cooking time:
10 mins
Ingredients
Method
3 slices of whole wheat
sandwich bread
1 Tbsp mayonnaise
1/2 cup shredded chicken
(leftover roast is perfect)
1/2 cucumber, cut into long,
thin sticks
1 avocado, pitted and
quartered
1. C
ut the crusts off each slice of bread and
roll out as thin as possible with a rolling
pin. Place the long side of the rolled out
bread closest to you. Spread a thin layer
of mayonnaise on each slice of rolled out
bread.
2. Thinly spread one third of the shredded
chicken onto half of the bread lengthwise.
On top of the chicken, arrange some of the
cucumber sticks and avocado making sure
not to over pack the roll (a little goes a long
way).
3. Starting at the side closest to you (the filled
end) tightly roll and press to seal into a roll
(dab a bit of mayonnaise across the end of
the roll to act as a glue sealing the roll).
4. C
ut the roll into four even pieces and repeat
with remaining bread and chicken.