Tuna Wraps
Prep: —
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Servings: 4
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Cook: —
Fresh tuna wraps featuring crisp vegetables and creamy dressing from the sea fish category. Try this and more recipes from Spoonsparrow!
Ingredients
- 0.5 stalk of leek
- 1 tbsp plant oil
- 2 carrots
- 60 g iceberg lettuce
- 5 stems of lamb's ear
- 0.5 handful dill
- 1 can tuna (approx. 180 g drained weight)
- 100 g cream cheese
- 50 g sour cream
- Salt
- Pepper (freshly ground)
- 1 splash Lemon juice
- 4 whole wheat tortilla wraps
Instructions
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1.
Clean the leek, wash thoroughly, halve and slice into thin strips. In a pan, lightly sauté in hot oil for about 4 minutes, then remove from heat.
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2.
Peel the carrots and cut into julienne strips. Wash and dry the iceberg lettuce, lamb's ear, and dill; shake or spin them dry. Finely chop the dill and slice the iceberg lettuce into strips.
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3.
In a bowl combine the tuna with cream cheese, sour cream, and leek, then season with salt, pepper, dill, and lemon juice.
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4.
Warm the wraps briefly in a pan without oil on both sides, then fill each wrap with salad, carrots, and tuna mixture.