Spicy Tuna Wrap
Tuna mixed with mayo, jalapeño, cucumber, dill & onion, tucked into wraps with fresh lettuce.
Ingredients
- 145 g can tuna drained
- 70 g mayo
- ½ red onion finely chopped
- 30 g jalapeños finely chopped plus 2 tbsp of the brine
- 10 g dill finely chopped
- 90 g cucumber cut into small cubes
- 1 tsp Tabasco
- 2 large tortilla wraps
- 1 Little Gem lettuce finely shredded
Instructions
- In a large bowl, combine drained tuna, mayo, finely chopped red onion, jalapeños (with 2 tablespoons brine), chopped dill, diced cucumber, and Tabasco. Season with salt and pepper, then stir until everything’s well coated. Store in the fridge for up to three days.If you use canned tuna regularly, a good can opener like this makes it quick and easy without the frustration.
- Lay out two tortilla wraps. Divide the tuna mixture evenly between them, spreading it down the center of each. Top with shredded Little Gem lettuce.
- Tightly roll each tortilla, then wrap in baking parchment. You can keep the wraps in the fridge for up to 3 days but they're best eaten within 24 hours.These meal prep containers are brilliant if you want to make a few wraps ahead for easy grab-and-go lunches.