Wraps with tuna, grapefruit, Emmental, fennel and cress
easy
15 mins
15 mins
Ingredients
- 1 Fennel Tuber
- 1 Bed garden cress
- 1–2 pink grapefruits
- 1 tin(s) (135 g) Tuna "natural"
- 4 discs Emmental cheese (approx. 35 g each)
- 4 TABLESPOONS Salad cream (36 % fat)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon juice
- 4 (270 g, 20 cm Ø) Wheat wraps
- 7-10 Tbsp parchment paper
- 7-10 Tbsp Volume
Directions
- 1
Clean and wash the fennel and cut or slice very thinly. Cut cress from the bed. Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
- 2
Drain the tuna. Cut cheese slices in half. Mix fennel, salad cream and cress and season to taste with salt, pepper and a little lemon juice. Heat the wraps one after the other in a hot pan without fat from both sides for about 20 seconds each.
- 3
Put wraps next to each other. Spread the fennel salad on half of each of the wraps, then cover each with 2 half slices of Emmental cheese. Put grapefruit fillets in a row so that you can roll them up later.
- 4
Pluck the tuna small and spread it on the wraps. On 2 opposite sides, fold the edge approx. 2 cm towards the middle. Roll up the wraps and cut them diagonally. Wrap the ends with a piece of parchment paper and tie them together with a ribbon.
Nutrition Facts
480 kcal
40 g
24 g
27 g
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