Steam the peas together with the garlic and onion. Keep two tablespoons of peas aside and blend the remaining steamed peas with the cream and mint, and season with salt and pepper.
Bake the chopped pancetta in the oven at 200°C for 10 minutes.
Mix the peas with the sweetcorn and finish with salt, pepper and a little olive oil.
Take a carrot wrap and spread the pea purée on it. Arrange the pea-sweetcorn mixture on top. Finish with the crispy pancetta. Roll the wrap up tightly and leave to firm in the fridge.
You can easily prepare the wrap in advance and take it with you in your lunch box, or cut it into slices to serve as an appetiser.
150 g frozen peas
50 g sweetcorn kernels
3 sprigs of mint
10 cl cream
150 g pancetta
Poco Loco carrot wraps