Quick tuna wrap with salad

Quick tuna wrap with salad: an easy recipe with tuna, wholemeal wraps, iceberg lettuce, cucumber, olive oil and lemon juice.

At a glance

• Serves 2
• Prep time: 8 min
• No cooking needed
• Total time: 8 min
• Calories: 340 kcal per serving
• Protein: 28 g
• Fat: 12 g
• Carbs: 30 g

Ingredients

• 200 g tuna
• 2 wholemeal wraps (without seed oils)
• 1 handful of iceberg lettuce
• ½ cucumber
• 1 tbsp olive oil
• 1 tbsp lemon juice

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Tip the tuna into a sieve, drain well and flake it with a fork in a bowl.
2. Add the olive oil and lemon juice to the tuna and mix everything thoroughly.
3. Wash the iceberg lettuce and cut it into thin strips. Thinly slice the cucumber.
4. Lay out the wholemeal wraps and top with the iceberg lettuce, cucumber and tuna mixture.
5. Roll the wraps up tightly so the filling holds together well.
6. To serve, cut the wraps in half and eat straight away or wrap them up to take with you.

Good to know

When it has to be quick, a wrap like this is worth its weight in gold. Fresh, satisfying and on the table with little effort. Also good on the go when there's no time at lunch.

Swaps

Wholemeal wraps → large romaine lettuce leaves (fewer carbs, crunchier) | iceberg lettuce → rocket (more bitter compounds, stronger flavour) | olive oil → avocado (also provides unsaturated fats and makes the filling creamier)

Allergens

Contains fish, and gluten if the wraps contain wheat; generally fine for children, and during pregnancy it's better to have tuna only occasionally because of its mercury content.

Dairy-free recipes