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Crunchy Tuna Wraps

Published Friday, 05 December, 2008

a healthier alternative to a tuna mayo sandwhich



  • 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)


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

2. add salt and pepper to taste.

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.

5. fold the wrap.

6. serve & enjoy!

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  • Thanks, Amy for uploading these Muffin Omelettes! They look great. Remember to upload more recipes at