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crunchy tuna wraps

a healthier alternative to a tuna mayo sandwhich

By Guest Contributor

December 5, 2008

Snack

Preparation Time

h m

Cook Time

h m

Servings

Ingredients

1. 2 large plain flour wraps (or you can just use 2 slices of buttered bread)

2. a small tin of tuna – drained(drained weight around 180g)

3. 4 tablespoons of tinned sweetcorn (drained)

4. half a small red onion (very finely chopped) – dont use a white onion as it will be too strong.

5. 2 tablespoons of cucumber (cut into very small cubes)

6. 1/4 of a finely sliced pepper (I prefer red or orange but you can use yellow or green if you want) – optional

7. a few mixed lettuice leaves (optional)

8. 3 tablespoons of grated carrot (optional)

9. 1 teaspoon of extra light mayonaise (I use helmans)

10. 1 teaspoon of regular (full fat) mayonaise (I use helmans) – if you dont want to use full fat mayo you can use half-fat creme fraiche (2 teaspoons) or 0% fat greek yogurt for an extra light option. You can just use 2 teaspoons of extra light mayo although it can taste a bit vinegary & its also not very creamy

11. a squeeze of fresh lemon juice (or about 2 teaspoons of concentrated lemon juice – it comes in a bottle, you will find it in the baking section, its really cheap & good to have in the fridge as it means you wont have to keep buying fresh lemons)

12. a little salt and about 3 teaspoons of pepper (freshly ground)

Instructions

Step 1:

1. mix the sweetcorn, carrot (if using), cucumber, onion, lemon juice and mayonaise into the drained tuna.

Step 2:

2. add salt and pepper to taste.

Step 3:

3. spread half the tuna onto each wrap (or all of it onto the bread) and add the lettuce (if using) and peppers (if using) on top.

Step 4:

5. fold the wrap.

Step 5:

6. serve & enjoy!