LiverCare AI
LiverCare AI
Practical support for liver-friendly eating

28-day liver-friendly lunch recipes

Four weeks of lunches built around wraps and cold plates, because they travel. Most can be assembled from components prepped on a Sunday. Don't eat wraps? The meal planner rebuilds every one of these as a bowl.

Cooking approach: no added salt — flavour is built with acid, spice, aromatics and technique. Lunches run roughly 1,600–2,850 kJ. Measurements are metric and every recipe serves one adult. The sodium that does appear comes mostly from packaged items such as wraps, bread, crackers and canned fish, so choose the lowest-sodium versions you can find.

Week 1

Week 1 · Day 1

Mediterranean Chicken Salad Wrap

2,080
kJ
497
Cal
48 g
PROTEIN
15 g
FAT
36 g
CARBS
6 g
FIBRE
422 mg
SODIUM

Ingredients

  • Wholegrain wrap 1 large (70 g)
  • Roast chicken breast 120 g
  • Tomato 80 g (1 small)
  • Cucumber 60 g
  • Rocket 20 g
  • Greek yogurt 30 g
  • Lemon juice 10 ml
  • Extra-virgin olive oil 5 ml
  • Black pepper

Prep ahead

  1. Roast 3–4 chicken breasts (≈700 g) with olive oil and pepper. (Or buy a roasted chook)
  2. Cool and slice thinly.
  3. Store refrigerated up to 4 days.

Method

  1. Lay wrap flat on a board.
  2. Mix yogurt with lemon juice and pepper.
  3. Spread yogurt evenly over wrap leaving 2 cm border.
  4. Place rocket along the centre line.
  5. Slice tomato and cucumber thinly and layer over greens.
  6. Add sliced chicken evenly.
  7. Drizzle olive oil lightly.
  8. Fold bottom of wrap over filling, tuck sides in, and roll tightly.

Week 1 · Day 2

Vietnamese Lemongrass Chicken Wrap

1,902
kJ
455
Cal
47 g
PROTEIN
10 g
FAT
39 g
CARBS
6 g
FIBRE
434 mg
SODIUM

Ingredients

  • Wholegrain wrap 1 (70 g)
  • Lemongrass grilled chicken 120 g
  • Shredded carrot 50 g
  • Cucumber 60 g
  • Fresh mint 10 g
  • Fresh coriander 10 g
  • Greek yogurt 20 g
  • Lime juice 15 ml

Prep ahead

  1. Cook lemongrass chicken with dinner batch:
  2. Chicken marinade:
  3. • Lemongrass – 20 g
  4. • Garlic – 1 clove
  5. • Lime juice – 20 ml
  6. Grill and slice.

Method

  1. Spread yogurt thinly on wrap.
  2. Add carrot and cucumber strips.
  3. Scatter mint and coriander.
  4. Lay chicken slices evenly.
  5. Drizzle lime juice.
  6. Roll tightly.

Week 1 · Day 3

Greek Lamb Wrap

2,098
kJ
501
Cal
42 g
PROTEIN
20 g
FAT
37 g
CARBS
6 g
FIBRE
520 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast lamb 110 g
  • Tomato 80 g
  • Red onion 20 g
  • Cos lettuce 30 g
  • Tzatziki 40 g

Prep ahead

  1. Tzatziki (4 servings)
  2. • Greek yogurt – 200 g
  3. • Grated cucumber – 120 g
  4. • Garlic – 1 clove
  5. • Lemon juice – 15 ml
  6. Store refrigerated.

Method

  1. Spread tzatziki evenly.
  2. Layer lettuce leaves.
  3. Add tomato slices.
  4. Add lamb slices.
  5. Sprinkle onion.
  6. Roll tightly.

Week 1 · Day 4

Mexican Chicken Avocado Wrap

2,084
kJ
498
Cal
46 g
PROTEIN
15 g
FAT
38 g
CARBS
9 g
FIBRE
554 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast chicken 120 g
  • Capsicum 70 g
  • Avocado 40 g
  • Fresh tomato salsa 50 g
  • Lime juice 10 ml

Prep ahead

  1. Fresh Salsa
  2. • Tomato – 200 g
  3. • Red onion – 40 g
  4. • Lime – 20 ml
  5. • Coriander – 10 g

Method

  1. Mash avocado across wrap.
  2. Add sliced chicken.
  3. Add capsicum strips.
  4. Spoon salsa along centre.
  5. Squeeze lime juice.
  6. Roll firmly.

Week 1 · Day 5

Japanese Chicken Cabbage Wrap

1,997
kJ
477
Cal
48 g
PROTEIN
11 g
FAT
40 g
CARBS
8 g
FIBRE
440 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast chicken 120 g
  • Shredded cabbage 80 g
  • Carrot 40 g
  • Greek yogurt 25 g
  • Sesame seeds 3 g
  • Rice vinegar 10 ml

Prep ahead

  1. Slice cabbage and carrot and store in airtight container.

Method

  1. Mix yogurt and rice vinegar.
  2. Spread over wrap.
  3. Add cabbage and carrot.
  4. Add chicken slices.
  5. Sprinkle sesame seeds.
  6. Roll tightly.

Week 1 · Day 6

Italian Tuna & White Bean Wrap

1,890
kJ
452
Cal
39 g
PROTEIN
10 g
FAT
47 g
CARBS
10 g
FIBRE
484 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Tuna (low sodium) 100 g
  • Cooked cannellini beans 70 g
  • Tomato 80 g
  • Parsley 10 g
  • Lemon juice 15 ml
  • Olive oil 5 ml

Prep ahead

  1. Mix tuna, beans, lemon juice and parsley.

Method

  1. Spread tuna mixture down centre of wrap.
  2. Add tomato slices.
  3. Drizzle olive oil.
  4. Roll tightly.

Week 1 · Day 7

Mediterranean Protein Plate (Mixed Lunch)

2,605
kJ
623
Cal
58 g
PROTEIN
26 g
FAT
28 g
CARBS
7 g
FIBRE
509 mg
SODIUM

Ingredients

  • Roast chicken 120 g
  • Boiled eggs 2
  • Cherry tomatoes 120 g
  • Cucumber 120 g
  • Hummus 40 g
  • Wholegrain crackers 3 (30 g)

Prep ahead

  1. Boil 6 eggs at once for the week.

Method

  1. Slice eggs in halves.
  2. Arrange chicken slices on plate.
  3. Add tomatoes and cucumber.
  4. Spoon hummus into small dish.
  5. Serve with crackers.

Week 2

Week 2 · Day 8

Thai Chicken Crunch Wrap

2,197
kJ
525
Cal
50 g
PROTEIN
15 g
FAT
41 g
CARBS
8 g
FIBRE
442 mg
SODIUM

Ingredients

  • Wholegrain wrap 1 large (70 g)
  • Roast chicken breast 120 g
  • Shredded carrot 50 g
  • Cucumber 60 g
  • Red cabbage 40 g
  • Fresh mint 10 g
  • Greek yogurt 25 g
  • Natural peanut butter 10 g
  • Lime juice 10 ml

Prep ahead

  1. Prepare peanut yogurt dressing (3 servings)
  2. • Greek yogurt – 90 g
  3. • Peanut butter – 30 g
  4. • Lime juice – 30 ml
  5. • Water – 10 ml
  6. Whisk until smooth.

Method

  1. Lay wrap flat.
  2. Spread 2 tablespoons peanut yogurt dressing across centre.
  3. Add carrot, cabbage and cucumber.
  4. Scatter mint leaves.
  5. Place sliced chicken evenly across vegetables.
  6. Roll tightly, keeping vegetables packed inside.

Week 2 · Day 9

Mediterranean Tuna & Olive Wrap

1,622
kJ
388
Cal
36 g
PROTEIN
9 g
FAT
36 g
CARBS
6 g
FIBRE
753 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Tuna (low sodium) 100 g
  • Cucumber 60 g
  • Tomato 80 g
  • Kalamata olives 20 g
  • Greek yogurt 25 g
  • Lemon juice 10 ml
  • Parsley 10 g

Prep ahead

  1. Mix tuna, yogurt, lemon juice and parsley.
  2. Store up to 2 days refrigerated.

Method

  1. Spread tuna mixture evenly along wrap centre.
  2. Slice cucumber and tomato thinly.
  3. Scatter olives across the filling.
  4. Fold bottom edge of wrap over filling.
  5. Fold sides inward and roll tightly.

Week 2 · Day 10

Turkish Lamb & Pepper Wrap

2,056
kJ
491
Cal
43 g
PROTEIN
18 g
FAT
38 g
CARBS
6 g
FIBRE
608 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast lamb 110 g
  • Roasted red capsicum 80 g
  • Lettuce 30 g
  • Greek yogurt 30 g
  • Garlic 1/2 clove finely grated
  • Lemon juice 10 ml
  • Smoked paprika 1/4 tsp

Prep ahead

  1. Garlic yogurt sauce (4 servings)
  2. • Greek yogurt – 120 g
  3. • Garlic – 1 clove
  4. • Lemon juice – 20 ml

Method

  1. Spread garlic yogurt sauce on wrap.
  2. Add lettuce leaves.
  3. Slice capsicum into strips and add.
  4. Place lamb slices evenly across wrap.
  5. Sprinkle smoked paprika lightly.
  6. Roll firmly.

Week 2 · Day 11

Mexican Turkey & Bean Wrap

2,318
kJ
554
Cal
50 g
PROTEIN
12 g
FAT
48 g
CARBS
14 g
FIBRE
439 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast turkey breast 120 g
  • Black beans (rinsed) 70 g
  • Tomato 80 g
  • Avocado 40 g
  • Lime juice 10 ml
  • Coriander 10 g

Prep ahead

  1. Cook turkey breast with dinner batch and slice.

Method

  1. Mash avocado across wrap surface.
  2. Add turkey slices evenly.
  3. Spoon black beans along centre.
  4. Add tomato slices.
  5. Sprinkle coriander.
  6. Drizzle lime juice.
  7. Roll tightly.

Week 2 · Day 12

Cold Quinoa Chicken Bowl (Mixed)

1,711
kJ
409
Cal
44 g
PROTEIN
12 g
FAT
27 g
CARBS
5 g
FIBRE
102 mg
SODIUM

Ingredients

  • Roast chicken 120 g
  • Cooked quinoa 100 g
  • Cucumber 80 g
  • Cherry tomatoes 100 g
  • Red onion 20 g
  • Olive oil 5 ml
  • Lemon juice 15 ml
  • Parsley 10 g

Prep ahead

  1. Cook 300 g quinoa at once and refrigerate.

Method

  1. Place quinoa in bowl.
  2. Dice cucumber and tomatoes and add.
  3. Slice chicken into strips.
  4. Add red onion and parsley.
  5. Drizzle olive oil and lemon juice.
  6. Toss gently.

Week 2 · Day 13

Vietnamese Beef Herb Wrap

1,973
kJ
472
Cal
44 g
PROTEIN
14 g
FAT
38 g
CARBS
6 g
FIBRE
416 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Grilled beef 110 g
  • Shredded carrot 50 g
  • Cucumber 60 g
  • Fresh mint 10 g
  • Fresh coriander 10 g
  • Greek yogurt 20 g
  • Lime juice 15 ml

Prep ahead

  1. Grill 400 g beef steak with dinner prep and slice thinly.

Method

  1. Spread yogurt lightly on wrap.
  2. Add carrot and cucumber.
  3. Scatter mint and coriander.
  4. Lay beef slices along centre.
  5. Drizzle lime juice.
  6. Roll tightly.

Week 2 · Day 14

Greek Chicken Tzatziki Wrap

1,993
kJ
476
Cal
47 g
PROTEIN
12 g
FAT
37 g
CARBS
6 g
FIBRE
528 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast chicken 120 g
  • Cucumber 80 g
  • Tomato 80 g
  • Tzatziki 40 g
  • Lettuce 30 g
  • Lemon juice 10 ml

Prep ahead

  1. Prepare tzatziki earlier in the week (see Day 3 recipe).

Method

  1. Spread tzatziki across wrap.
  2. Add lettuce leaves.
  3. Slice cucumber and tomato thinly.
  4. Add sliced chicken evenly.
  5. Drizzle lemon juice.
  6. Roll tightly.
  7. **
  8. **

Week 3

Week 3 · Day 15

Italian Chicken Pesto Wrap

2,414
kJ
577
Cal
49 g
PROTEIN
24 g
FAT
35 g
CARBS
6 g
FIBRE
633 mg
SODIUM

Ingredients

  • Wholegrain wrap 1 large (70 g)
  • Roast chicken breast 120 g
  • Cherry tomatoes 80 g
  • Rocket 20 g
  • Basil pesto (low sodium) 25 g
  • Parmesan cheese 10 g
  • Black pepper

Prep ahead

  1. Roast Chicken Batch
  2. Chicken breast – 700 g
  3. Olive oil – 10 ml
  4. Black pepper
  5. Roast 180°C for 22 minutes, cool and slice.

Method

  1. Lay wrap flat.
  2. Spread pesto evenly over wrap.
  3. Add rocket leaves.
  4. Halve cherry tomatoes and scatter over greens.
  5. Arrange sliced chicken across centre.
  6. Sprinkle parmesan.
  7. Roll tightly, folding bottom first.

Week 3 · Day 16

Moroccan Chicken Chickpea Wrap

2,336
kJ
558
Cal
54 g
PROTEIN
12 g
FAT
53 g
CARBS
12 g
FIBRE
464 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast chicken 120 g
  • Cooked chickpeas 80 g
  • Cucumber 60 g
  • Greek yogurt 30 g
  • Lemon juice 10 ml
  • Ground cumin 1/2 tsp
  • Paprika 1/2 tsp
  • Fresh parsley 10 g

Prep ahead

  1. Season chickpeas:
  2. Chickpeas 240 g
  3. Cumin 1 tsp
  4. Paprika 1 tsp
  5. Lemon juice 20 ml
  6. Store refrigerated.

Method

  1. Spread yogurt across wrap.
  2. Dice cucumber and scatter.
  3. Spoon seasoned chickpeas along centre.
  4. Add sliced chicken.
  5. Sprinkle parsley.
  6. Roll firmly.

Week 3 · Day 17

Japanese Sesame Tuna Wrap

1,729
kJ
413
Cal
37 g
PROTEIN
10 g
FAT
40 g
CARBS
8 g
FIBRE
476 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Tuna (low sodium) 100 g
  • Shredded cabbage 80 g
  • Carrot 40 g
  • Greek yogurt 25 g
  • Rice vinegar 10 ml
  • Sesame seeds 5 g
  • Sesame oil 2 ml

Prep ahead

  1. Tuna mixture:
  2. Tuna 200 g
  3. Greek yogurt 50 g
  4. Rice vinegar 20 ml
  5. Sesame oil 4 ml

Method

  1. Spread tuna mixture along wrap centre.
  2. Add cabbage and carrot.
  3. Sprinkle sesame seeds.
  4. Fold bottom of wrap upward.
  5. Roll tightly.

Week 3 · Day 18

Mexican Chicken Corn Wrap

2,289
kJ
547
Cal
48 g
PROTEIN
15 g
FAT
48 g
CARBS
10 g
FIBRE
417 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast chicken 120 g
  • Sweet corn 70 g
  • Capsicum 60 g
  • Avocado 40 g
  • Lime juice 10 ml
  • Fresh coriander 10 g

Prep ahead

  1. Prepare corn salad:
  2. Corn 200 g
  3. Capsicum 120 g
  4. Lime juice 20 ml

Method

  1. Mash avocado over wrap.
  2. Add sliced chicken.
  3. Spoon corn mixture along centre.
  4. Sprinkle coriander.
  5. Roll tightly.

Week 3 · Day 19

Mediterranean Protein Plate (Mixed)

2,775
kJ
663
Cal
58 g
PROTEIN
30 g
FAT
28 g
CARBS
7 g
FIBRE
510 mg
SODIUM

Ingredients

  • Roast chicken 120 g
  • Boiled eggs 2
  • Cherry tomatoes 120 g
  • Cucumber 120 g
  • Hummus 40 g
  • Wholegrain crackers 3 (30 g)
  • Olive oil 5 ml

Prep ahead

  1. Boil 6 eggs at once:
  2. Place eggs in cold water
  3. Bring to boil
  4. Cook 9 minutes
  5. Cool in ice water

Method

  1. Slice eggs in halves.
  2. Arrange chicken slices on plate.
  3. Add tomatoes and cucumber.
  4. Spoon hummus into small dish.
  5. Drizzle olive oil lightly.
  6. Serve with crackers.

Week 3 · Day 20

Thai Beef Herb Wrap

1,973
kJ
472
Cal
44 g
PROTEIN
14 g
FAT
38 g
CARBS
6 g
FIBRE
416 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Grilled beef steak 110 g
  • Shredded carrot 50 g
  • Cucumber 60 g
  • Fresh mint 10 g
  • Fresh coriander 10 g
  • Greek yogurt 20 g
  • Lime juice 15 ml

Prep ahead

  1. Grill beef:
  2. Steak 400 g
  3. Black pepper
  4. Slice thinly across grain.

Method

  1. Spread yogurt lightly across wrap.
  2. Add carrot and cucumber.
  3. Scatter mint and coriander.
  4. Lay beef slices evenly.
  5. Drizzle lime juice.
  6. Roll tightly.

Week 3 · Day 21

Greek Lamb Tzatziki Wrap

2,080
kJ
497
Cal
42 g
PROTEIN
20 g
FAT
36 g
CARBS
6 g
FIBRE
521 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast lamb 110 g
  • Tomato 80 g
  • Cos lettuce 30 g
  • Tzatziki 40 g
  • Lemon juice 10 ml
  • Fresh oregano 5 g

Prep ahead

  1. Use leftover tzatziki batch from Week 1.

Method

  1. Spread tzatziki across wrap.
  2. Layer lettuce leaves.
  3. Add sliced tomato.
  4. Place lamb slices evenly.
  5. Sprinkle oregano.
  6. Drizzle lemon juice.
  7. Roll tightly.
  8. **
  9. **

Week 4

Week 4 · Day 22

Vietnamese Chicken Herb Wrap

1,902
kJ
455
Cal
47 g
PROTEIN
10 g
FAT
38 g
CARBS
6 g
FIBRE
434 mg
SODIUM

Ingredients

  • Wholegrain wrap 1 large (70 g)
  • Roast chicken breast 120 g
  • Shredded carrot 50 g
  • Cucumber 60 g
  • Fresh mint 10 g
  • Fresh coriander 10 g
  • Greek yogurt 20 g
  • Lime juice 15 ml
  • Black pepper

Prep ahead

  1. Roast 4 chicken breasts (≈700 g)
  2. Olive oil – 10 ml
  3. Black pepper
  4. Roast 180°C for 22 minutes, cool and slice thinly.

Method

  1. Lay wrap flat on board.
  2. Spread yogurt lightly across wrap.
  3. Add carrot and cucumber.
  4. Scatter mint and coriander.
  5. Arrange chicken slices along centre.
  6. Drizzle lime juice.
  7. Roll tightly while tucking sides in.

Week 4 · Day 23

Mediterranean Tuna Olive Wrap

1,622
kJ
388
Cal
36 g
PROTEIN
9 g
FAT
36 g
CARBS
6 g
FIBRE
753 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Tuna (low sodium) 100 g
  • Kalamata olives 20 g
  • Tomato 80 g
  • Cucumber 60 g
  • Greek yogurt 25 g
  • Lemon juice 10 ml
  • Fresh parsley 10 g

Prep ahead

  1. Mix tuna filling (2 servings):
  2. Tuna – 200 g
  3. Greek yogurt – 50 g
  4. Lemon juice – 20 ml
  5. Parsley – 20 g

Method

  1. Spread tuna mixture along centre of wrap.
  2. Slice cucumber and tomato thinly.
  3. Scatter olives evenly.
  4. Fold bottom of wrap upward.
  5. Fold sides inward and roll tightly.

Week 4 · Day 24

Turkish Chicken & Roasted Pepper Wrap

1,930
kJ
461
Cal
48 g
PROTEIN
10 g
FAT
38 g
CARBS
6 g
FIBRE
615 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast chicken 120 g
  • Roasted red capsicum 80 g
  • Lettuce 30 g
  • Greek yogurt 30 g
  • Garlic 1/2 clove grated
  • Lemon juice 10 ml
  • Smoked paprika 1/4 tsp

Prep ahead

  1. Garlic yogurt sauce (4 servings)
  2. Greek yogurt – 120 g
  3. Garlic – 1 clove
  4. Lemon juice – 20 ml

Method

  1. Spread garlic yogurt sauce evenly on wrap.
  2. Add lettuce leaves.
  3. Slice roasted capsicum into strips and place on wrap.
  4. Add chicken slices evenly.
  5. Sprinkle smoked paprika lightly.
  6. Roll firmly.

Week 4 · Day 25

Cold Lentil Chicken Bowl (Mixed)

1,931
kJ
462
Cal
53 g
PROTEIN
10 g
FAT
32 g
CARBS
14 g
FIBRE
102 mg
SODIUM

Ingredients

  • Roast chicken 120 g
  • Cooked lentils 150 g
  • Cucumber 80 g
  • Cherry tomatoes 100 g
  • Red onion 20 g
  • Olive oil 5 ml
  • Lemon juice 15 ml
  • Fresh parsley 10 g

Prep ahead

  1. Cook lentils (4 servings):
  2. Dry lentils – 200 g
  3. Water – 600 ml
  4. Simmer 20 minutes, cool and refrigerate.

Method

  1. Place lentils into bowl.
  2. Dice cucumber and tomatoes and add.
  3. Slice chicken breast into strips.
  4. Add red onion and parsley.
  5. Drizzle olive oil and lemon juice.
  6. Toss gently before serving.

Week 4 · Day 26

Mexican Turkey & Bean Wrap

2,318
kJ
554
Cal
50 g
PROTEIN
12 g
FAT
48 g
CARBS
14 g
FIBRE
439 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast turkey breast 120 g
  • Black beans (rinsed) 70 g
  • Tomato 80 g
  • Avocado 40 g
  • Lime juice 10 ml
  • Fresh coriander 10 g

Prep ahead

  1. Roast turkey breast batch:
  2. Turkey breast – 600 g
  3. Olive oil – 10 ml
  4. Black pepper
  5. Roast 180°C for 30 minutes, cool and slice.

Method

  1. Mash avocado across wrap.
  2. Add turkey slices evenly.
  3. Spoon black beans along centre.
  4. Add tomato slices.
  5. Sprinkle coriander.
  6. Drizzle lime juice.
  7. Roll tightly.

Week 4 · Day 27

Italian Chicken Rocket Wrap

2,121
kJ
507
Cal
48 g
PROTEIN
16 g
FAT
36 g
CARBS
6 g
FIBRE
561 mg
SODIUM

Ingredients

  • Wholegrain wrap 1
  • Roast chicken 120 g
  • Rocket 20 g
  • Tomato 80 g
  • Parmesan cheese 10 g
  • Olive oil 5 ml
  • Balsamic vinegar 10 ml
  • Black pepper

Prep ahead

  1. Slice chicken breast thinly and store chilled.

Method

  1. Lay wrap flat.
  2. Add rocket leaves along centre.
  3. Place tomato slices on top.
  4. Arrange chicken slices evenly.
  5. Drizzle olive oil and balsamic vinegar.
  6. Sprinkle parmesan and black pepper.
  7. Roll tightly.

Week 4 · Day 28

High Protein Snack Plate (Mixed)

2,839
kJ
679
Cal
70 g
PROTEIN
28 g
FAT
27 g
CARBS
5 g
FIBRE
754 mg
SODIUM

Ingredients

  • Roast chicken 120 g
  • Boiled eggs 2
  • Cottage cheese 120 g
  • Cherry tomatoes 120 g
  • Cucumber 120 g
  • Wholegrain crackers 3 (30 g)
  • Olive oil 5 ml
  • Black pepper

Prep ahead

  1. Boil eggs for the week:
  2. Place eggs in cold water.
  3. Bring to boil.
  4. Cook 9 minutes.
  5. Cool in ice water.
  6. Store refrigerated.

Method

  1. Slice eggs in halves.
  2. Arrange chicken slices on plate.
  3. Add cottage cheese in small bowl.
  4. Add tomatoes and cucumber slices.
  5. Drizzle olive oil lightly over vegetables.
  6. Sprinkle black pepper.
  7. Serve with crackers.
  8. **
  9. **

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