Avocado tuna wrap
Prep 10 min
Makes 2 Wraps
Updated Oct 2, 2019
Chatelaine
Ingredients
298-ml can
tuna, preferably in oil, or salmon
1
2 tbsp
1/4 tsp
2-Jan
red bell peppers
41643
2-Jan
avocado, or handful of cooked green beans
2
large whole-wheat tortillas
2 tbsp
3 to 4
Instructions
- Drain tuna, then turn into a bowl. Squeeze a little lemon juice overtop. If using tuna packed in water, moisten with mayo. Sprinkle with dillweed. Stir gently so the tuna stays chunky. Thinly slice pepper and onion. Discard pit from avocado, then scoop flesh from peel and thinly slice.
- Place tortillas on a plate or cutting board. Spread with hummus, then top with lettuce leaves. Lay ingredients in rows over the bottom portion of each tortilla. Roll one tortilla around filling until you reach the centre, then tuck in sides and continue rolling until filling is enclosed. Repeat with remaining tortilla and filling. Tightly cover each in plastic wrap or seal in a bag and refrigerate up to a day. Keep cold until ready to eat.
Nutrition
Calories 473, Protein 32 g, Carbohydrates 41 g, Fat 20 g, Fibre 8 g,
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