Tantalising tuna wraps

1 carrot

145g can tuna, drained

2 x 15 ml canned mixed beans, drained

15ml spoon vinaigrette 

4 small wholemeal tortillas

Sharp knife, chopping board, peeler, grater, mixing bowl, measuring spoons, mixing spoon, plate.

1. Top and tail the carrot, then peel and grate. 
2. Place the grated carrot in the mixing bowl and add the tuna, beans and vinaigrette.
3. Stir the mixture well.
4. Place a tortilla on the chopping board.
5. Place two spoons of the mixture in a sausage shape across the middle of the tortilla. 
6. Roll the tortilla.
7. Repeat with the other tortillas.
8. Serve.

• Serving suggestion: Try serving in pitta bread instead of tortillas with lettuce leaves. 
• Transform your leftovers: Use your tuna and bean mix as a baked potato filling.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free wrap. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?