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Spicy tuna wrap

 

Method 1

Ingredients

145g can tuna

drained

70g mayo

½ red onion

finely chopped

30g jalapeños

finely chopped, plus 2 tbsp of the brine

10g dill

finely chopped

90g cucumber

cut into small cubes

1 tsp Tabasco

or hot sauce

2 large tortilla wraps

1 Little Gem lettuce

finely shredded

step 1

For the filling, put the tuna, mayo, red onion, jalapeños (along with the brine), dill, cucumber and Tabasco in a large bowl. Season and mix well. Will keep chilled for three days.

step 2

Layer half of the filling into each wrap and top with the lettuce. Wrap with baking parchment and pack

into a lunchbox. Keep in the fridge or in a cool bag until ready to eat.

Method 2

🌯 Ingredients (serves 2)

1 can (160–200 g) tuna, drained

2 large wraps or tortillas

2 tbsp mayonnaise (or Greek yogurt for a lighter option)

1–2 tsp hot sauce (adjust to taste)

1 tsp Dijon mustard (optional)

1 celery stalk, finely chopped

2 tbsp red onion, finely chopped

1 tbsp lemon juice

Salt and black pepper, to taste

For filling:

Handful of lettuce (or spinach)

½ avocado, sliced

½ cucumber, sliced or shredded

1 small carrot, grated

👩‍🍳 Instructions

Make the spicy tuna mix

In a bowl, combine tuna, mayo, hot sauce, mustard, celery, red onion, and lemon juice. Mix well and season with salt and pepper.

Warm the wraps (optional)

Lightly heat in a pan or microwave so they’re easier to fold.

Assemble

Lay out wraps, add lettuce, then spoon over the spicy tuna mixture. Top with avocado, cucumber, and carrot.

Wrap it up

Fold in the sides, roll tightly, and slice in half.

🌶️ Tips & Variations

Add chili flakes or fresh chopped chili for extra heat

Swap mayo for mashed avocado for a dairy-free option

Add cheese (cheddar or mozzarella) if you want it richer

Turn it into a spicy tuna melt by toasting the wrap in a pan



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