Mini-wraps with tuna filling

Name: Mini-wraps with tuna filling
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 1 can(s) (Net content: 185 g; excl. weight: 135 g) Tuna, natural; 1 collar Spring onions; 300 g Tomatoes; 150 g Rocket salad; 150 g low-fat yoghurt; 100 g Salad cream (16 % fat); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 package (300 g; 8 pieces) Soft tacos (small wheat flour cakes; approx. 16 cm Ø)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

1 can(s) (Net content: 185 g; excl. weight: 135 g) Tuna, natural
1 collar Spring onions
300 g Tomatoes
150 g Rocket salad
150 g low-fat yoghurt
100 g Salad cream (16 % fat)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 package (300 g; 8 pieces) Soft tacos (small wheat flour cakes; approx. 16 cm Ø)

Directions

1
Drain the tuna and pluck it into small pieces. Clean and wash spring onions and cut into fine rings. Wash, clean, seed and finely dice the tomatoes. Clean, wash and cut lettuce into strips.
2
Mix yoghurt and salad cream. Season to taste with salt and pepper. Mix salad cream with prepared ingredients. Heat the tacos one after the other in a preheated pan without fat for about 10 seconds on each side.
3
Immediately add the vegetable salad cream mixture and roll up. Repeat until tacos and filling are used up. Cut wraps in half at an angle. Place in paper cuffs and serve. Serve with a tomato and yoghurt dip.