Tuna salad wraps

( Reviews) |Rate this Recipe | See Reviews

Recipe Toolkit

  • Print this Recipe
  • Email this Recipe to a Friend
  • Share this Recipe

Ingredients

 

  • 1 x 200 g can tuna steak in olive oil, well drained
  • 1 tablespoon finely chopped onion
  • 2 tablespoons finely chopped celery
  • 1 tablespoon lime juice
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped parsley leaves
  • 1 tablespoon chopped fresh dill
  • Salt and freshly ground black pepper
  • 1 Mission Plain Flour Wraps
  • 3 leaves romaine lettuce

Instructions

 

1. Mix the tuna, onion, celery, lime juice, Dijon mustard, herbs and olive oil together, season to taste with salt and pepper.

2. Gently warm both sides of the deli wrap in a dry frying pan. Place it on a work surface and arrange the tuna salad at one end of the deli wrap, place the lettuce over the salad and roll up the wrap, trying to maintain a tight roll. Cover with a piece of cling film and keep in the refrigerator until ready to serve.

3. To serve, cut the roll into 5 cm pieces, discarding the edges. You might need cocktail sticks to hold them together.

You May Also Enjoy

Tuna salad wraps Preparation Time: Total time: Serves Ingredients:   1 x 200 g can tuna steak in olive oil, well drained 1 tablespoon finely chopped onion 2 tablespoons finely chopped celery 1 tablespoon lime juice 1 teaspoon Dijon mustard 3 tablespoons extra virgin olive oil 1 tablespoon chopped parsley leaves 1 tablespoon chopped fresh dill Salt and freshly ground black pepper 1 Mission Plain Flour Wraps 3 leaves romaine lettuce Instructions:

 

1. Mix the tuna, onion, celery, lime juice, Dijon mustard, herbs and olive oil together, season to taste with salt and pepper.

2. Gently warm both sides of the deli wrap in a dry frying pan. Place it on a work surface and arrange the tuna salad at one end of the deli wrap, place the lettuce over the salad and roll up the wrap, trying to maintain a tight roll. Cover with a piece of cling film and keep in the refrigerator until ready to serve.

3. To serve, cut the roll into 5 cm pieces, discarding the edges. You might need cocktail sticks to hold them together.
/10 from 200 users.