Tuna Spinach Wrap
A quick, nutritious, and flavorful wrap featuring tuna, smoked paprika mayo, and tangy Asian slaw, perfect for lunch, a snack, or a light dinner.
Equipment
- 1 Mixing Bowl For combining tuna and mayo
- 1 Spoon To mix and spread fillings
- 1 Chopping board Optional, for slaw prep
- 1 Knife To slice wrap diagonally
- 1 Foil or Parchment For wrapping to-go
Ingredients
- 1 piece Flour Tortilla (10") Use fresh, soft tortillas
- 130 g Tuna (Canned in Oil, Drained) Preferably sustainable
- 100 g Smoked Paprika Mayo Adjust to taste
- 45 g Asian Slaw With lemon dressing
- 3 ml Lemon Dressing For drizzling
- 1 portion Mixed Salad Optional, for garnish or side
Instructions
- Drain the oil from the canned tuna and place it in a small bowl. Mix the tuna with smoked paprika mayo until well combined. Adjust mayo for desired creaminess.
- Spread the tuna-mayo mixture evenly in the center of the tortilla, leaving room on the edges for folding.
- Top with Asian slaw and drizzle with lemon dressing for a refreshing zing
- Fold the bottom of the tortilla up over the filling, then roll tightly from one side to the other, tucking in the edges as you go.
- Slice the wrap in half diagonally and skewer if desired. Serve with mixed salad or wrap in foil for an on-the-go meal.
Notes
- For a Mediterranean twist, swap slaw for chopped olives, feta, and tzatziki.
- Add crushed almonds or sesame seeds for extra texture.
- Store leftovers in an airtight container in the fridge and consume within 24 hours for best freshness.
- Pair with sparkling water or iced green tea for a refreshing meal.