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Tuna, rocket & avocado wraps
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Makes: 4 wraps
2 tbsp mayonnaise
2 tbsp Greek-style natural yogurt
½ lemon, juice
2 x 110g John West Tuna Steak in Spring Water Fridge Pots
1 stalk celery, finely chopped
2 salad onions, finely chopped
4 malted rye tortilla wraps
1 avocado, sliced
½ Granny Smith apple, finely sliced
½ x 90g pack wild rocket
1. Whisk the mayonnaise, yogurt and lemon juice together in a mixing bowl. Stir in the tuna, celery and salad onions. Season.
2. Heat the wraps in a dry frying pan, one at a time, until warmed through and golden in places. (Wrap loosely in foil to keep warm while you heat the others.)
3. Lay the wraps out on the kitchen counter. Fill with the tuna mixture, avocado, apple and rocket. To roll up, tuck in two opposite sides to stop the filling falling out, then roll tightly from an adjacent side (see the tortilla pack for illustrated instructions). Cut in half to serve.
Cook’s tip Green apple adds crunch and sweetness to the wraps, though you could swap it for cucumber.
Typical values per serving:
Per wrap: 1 of your 5 a day; high in protein.
This recipe was first published in September 2020.
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