- 2 leaves of a rocket- washed, free of water and torn
- 2 leaves of a baby spinach leaves - trimmed, washed and free of water
- 2 leaves of a mizuna leaves - washed and free of water
- A stick of avocado
- A stick of cucumber (crunchy not soggy)
- Spanish onion - chopped up in slices and cubes
- 10 grams of creamy mayonnaise
- One tortilla (such as Lebanese bread or flat bread)
- Tuna with olive oil from the can drained
Method 1 of 2: Making the Tuna Paste
Method 2 of 2: Making the wrap
1Place the leaves over the wrap.
2Overlay with a little bit of sliced up onion.
3Add in the tuna paste to the left side of the wrap and the cucumber and avocado sticks to the right.
4Wrap your wrap up. Visually divide your wrap into three strips vertically. Place your fillings down the center strip, stopping short of the ends. Fold about three inches of each end in towards the middle so they touch each other. Then roll the rest of the tortilla over at the end around the fillings.
5Stabilize the wrap by adding in a paper wrap around it. The more tight the wrap the better.
6Slice the entire wrap in half on a diagonal if desired.
We could really use your help!
- You can add a tiny and thin slice of tasty cheese if desired.
- Add salt if desired.
- Always check cans of tuna fish for expiration dates.
- Always wash your hands before preparing food.