Cut the avocado in half and remove the stone. Make some cuts through the flesh, both lengthwise and across, to get 1.5 cm dices.
Using a spoon remove the flesh from the skin and place the diced avocado into a bowl, add tarragon, extra virgin olive oil and few drops of lime juice, and carefully toss the ingredients. Season the salad with salt and freshly ground black pepper.
Gently warm both sides of the deli wrap in a dry frying pan. Place it on a work surface and brush it with extra virgin olive oil.
Place the salad over the deli wrap and top with the avocado mixture.
Carefully fold one side of the deli wrap over the filling, then fold the sides in and finish by rolling up the deli wrap until completely sealed.
Cut the wrap in half crosswise on the diagonal for serving
1 large ripe avocado
1 tablespoon extra virgin olive oil
Few drops of lime juice
A handful of tarragon leaves, roughly chopped
Salt and freshly ground black pepper
1 Mission Multigrain Deli Wrap
25 g tender leaf salad
Extra virgin olive oil to brush