Chickpea Tuna Salad Wrap
Tuna, chickpeas, lemon and herbs rolled in a wholemeal wrap.
Chickpeas and tinned tuna in lemon and herbs, wrapped with crunchy leaves. A high-protein, high-fibre lunch wrap you can build in under ten minutes.
Nutrition · per serving
Method
- 1
Build the mix
Drain 95g tuna well — squeeze the can lid against it to push the water out — and tip into a bowl. Rinse 100g chickpeas under cold water and add. Dice 60g cucumber and 60g tomato into 5mm cubes and add with a squeeze of lemon, 30g Greek yoghurt, and a pinch of salt and pepper.
- 2
Mash for texture
Use a fork to lightly crush the chickpeas — you want about half broken to bind the salad while the rest keeps their bite. Stir until the yoghurt coats everything in a creamy sheen, not a soup. Taste and adjust salt or lemon.
- 3
Roll the wrap
Lay a 60g flour tortilla flat and warm it for 10 seconds in a dry pan so it folds without cracking. Tear 20g cos lettuce over the centre third, spoon the mix in a line on top, leaving a 3cm border at top and bottom. Fold the short edges in, roll tight from the long edge, then slice on the bias.