Main
Tuna & Egg Wrap
15 minServes 2Nutri-Score B€
B
15 min
15 minTuna & Egg Wrap
what you need
Ingredients
tortilla wrapsBakery2 pieces
canned tuna (drained)Fish160 g
eggs (hard-boiled, peeled)Dairy2 pieces- mayonnaisePantry60 g
- Greek yogurtDairy40 g
Dijon mustardPantry10 g
lemon juice (freshly squeezed)Produce10 ml
red onion (finely chopped)Produce30 g- pickles (finely chopped)Pantry30 g
- lettuce (shredded)Produce40 g
black pepper (ground)Spices1 g
saltSpices1 g
per serving
Nutrition
391kcal
- Carbs
- 31 g
- Proteins
- 24 g
- Fat
- 19 g
what you’ll use
Tools
Mixing bowl
Frying pan
step by step
Method
- Step 1
Boil the eggs
- Place the eggs in a saucepan of water and bring to a boil.
- Cook until hard-boiled, then cool, peel and chop.
- Step 2
Make the tuna filling
- In a bowl, mix the drained tuna with the mayonnaise, Greek yogurt, mustard and lemon juice.
- Add the chopped red onion, pickles and chopped eggs.
- Season with salt and black pepper and stir until combined.
- Step 3
Fill the wraps
- Lay the tortillas flat and spread the tuna mixture over them.
- Top with the shredded lettuce.
- Step 4
Roll and toast
- Fold in the sides and roll the wraps tightly.
- Toast in a hot frying pan until golden on both sides.
most cooked first