Tuna Wraps
30min
Easy
2
Ingredients
1 yellow pepper cut in thin strips
1 free-range egg (fridge cold)
2 tbsp Tzaziki
1 jar tuna in olive oil, drained
1 carrot grated
¼ tsp dried mixed herbs
2 large flour tortillas or wraps (white, wholemeal or a combination)
small handful lettuce leaves
1 large ripe tomato, sliced
freshly ground black pepper
1 avocado , crushed and dressed with lemon juice
Method
To boil the egg, put the pan with the hot water back on the heat, add the egg and bring the water back to the boil. Cook for eight minutes, then put the egg in a sieve under running water until cold. Leave the egg in cold water while you prepare the rest of the filling.
Place the tortillas on a board and cover each one with a layer of lettuce leaves, leaving a gap of about 5cm/2in at the top and bottom of the tortilla. Add the tomatoes, peppers and carrots.
Divide the tuna between the tortillas, then the egg and sprinkle with the dried herbs, pressing each one lightly between your thumb and finger to flatten them slightly.
Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up fairly tightly. Wrap them in foil – no need do this if eating immediately – then chill the wrapped tortillas until ready to eat or toast and eat right away.
Eat within 24 hours if serving as a packed lunch.
Serve with tzaziki or avocado dip.