On a chopping board, slice the satsuma in half across the middle, then remove to a plate and pat the board dry with kitchen paper, if needed.

Spoon the cocoa powder into a jam jar, then squeeze in half the satsuma juice (save the rest for another day).

Put the lid securely on the jar and shake well. Add the yoghurt, pop the lid back on, and give it another shake.

Lay the wrap flat in the middle of the chopping board, then spread the cocoa yoghurt evenly over the wrap.

Peel and place the banana in the middle of the wrap, then gently mash with a fork, spreading it around as evenly as possible.

Sprinkle the berries and seeds over the mashed banana.

Cut into quarters, then tuck in, folding or wrapping up each quarter as you go.