Wrap & sandwich

Recipe highlights


Level 4 puréed dysphagia diet



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For the bread:
6 slices of white bread (de-crusted)
200ml milk
7 scoops Nutilis Clear

For the spinach & avocado filling:
100g spinach
3 ripe avocados
20ml boiling water
~2 Nutilis Clear scoops

For the tuna filling:
224g drained canned tuna
224g mayonnaise
~4 scoops Nutilis Clear

Gravy browning mixed with water

40cm clingfilm
Square cutter


  1. Remove the crust from x6 slices of bread. Crumb the de-crusted slices into fine breadcrumbs.
  2. Add 7 scoops of Nutilis Clear to 200ml milk, mix vigorously and leave to stand until desired thickness has been achieved.
  3. Add the thickened milk into the breadcrumbs and mix well. Set aside until ready to use. 
  4. Next, blend the spinach and avocado together. Add ~20ml boiling water and blend until a puree is formed. 
  5. Pass the puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve. 
  6. Mix in the Nutilis Clear and leave to stand until desired thickness has been reached. Set aside until ready to use.
  7. Start the tuna filling by adding tuna and mayonnaise to a clean blender. Blend into a puree, adding 20ml boiling water as you do so.
  8. Pass the puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve.
  9. Add the Nutilis Clear, stir and leave to stand until desired thickness has been reached.

Assembling the Wrap:

  1. Place a sheet of clingfilm on a flat surface. 
  2. Lightly brush over the centre area with the gravy browning and water mix.
  3. Place 3 tablespoons of the bread puree in the centre of the clingfilm and smooth it out into a rectangular shape.
  4. Layer two tablespoons of the spinach and avocado puree on top, spreading it flatly over the bread puree.
  5. Add 3 tablespoons of the tuna puree on top and spread more thickly over the spinach and avocado puree. 
  6. Take the top two corners of the clingfilm, fold them over in half, making the sandwich puree close over itself. Roll up the excess clingfilm at the bottom and sides of the wrap. 
  7. Freeze for 2 hours. 



  • Ensure wrap is thoroughly thawed before serving.
  • Cut in half to serve. 


  • Use the square cutter to shape 2 tablespoons of the bread puree on your serving plate. Flatten the puree in the mould using the back of a spoon.
  • Layer 2 tablespoons of the spinach and avocado puree on top, flattening with the back of a spoon.
  • Repeat this step using 2 tablespoons of the tuna puree. 
  • Remove the square mould before serving. Sprinkle paprika on top to garnish (optional). 

All food tests should be conducted in line with guidance from the International Dysphagia Diet Standardisation Initiative (IDDSI). Always test foods at the temperature at which they are intended to be served at.

For more information on how to prepare and present meals using Nutilis Clear, take a look at our chef’s preparation and presentation tip videos.

*Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.

These recipes should form part of a healthy, varied diet and the amount of Nutilis Clear used in each recipe is used as an example and does not replace the advice of your Healthcare Professional. Individual requirements will vary so please refer to your Healthcare Professional if you are unsure how much Nutilis Clear is right for you.

This recipe is intended for patients, and carers, who have been prescribed Nutilis Clear by a healthcare professional. Nutilis Clear is a Food for Special Medical Purposes for the dietary management of dysphagia and must be used under medical supervision.


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