Roast veggies and avocado mayo wraps | Network News

There is a concept in good cooking called mise en place (French for everything in its place), which refers to having all your ingredients prepped and ready before you begin. This wrap recipe inverts that idea beautifully: it’s designed around what’s already in your fridge, specifically the leftover roasted vegetables from another meal. The avocado mayo here is genuinely better than any shop-bought version: blended with olive oil, lemon and garlic until completely smooth. Avocado-based dressings also have a nutritional edge over cream or mayonnaise-heavy versions – all that healthy fat with none of the processed additives. Make a big batch and keep it in the fridge for three days.