Greek Yogurt Tuna Wrap

What you need

Ingredients

Measured for 4 servings.

• 260 gWhole-Wheat Tortilla
• 520 gTuna in water, drained
• 320 gGreek Yogurt 2%
• 320 gCucumber
• 320 gTomato
• 120 gSpinach

Make it

Method

1. 01

   Drain the tuna well, dice and pat dry the cucumber and tomato, and wash the spinach; keep the tortillas covered until filling so they remain pliable.

2. 02

   If you want a warm, flexible wrap, heat each whole-wheat tortilla in a dry pan for about 20 seconds per side, then let it cool before adding the cold tuna filling.

3. 03

   Stir the thoroughly drained tuna with the measured Greek yogurt. Fold in the dried diced cucumber and tomato; keep the spinach separate until assembly so it remains crisp.

4. 04

   Spread one quarter of the tuna-yogurt mixture down each tortilla, add one quarter of the spinach and roll tightly with a clear edge. This is a cold tuna wrap; no egg or poultry is cooked.

5. 05

   Fold or roll tightly, cut if desired and divide into 4 equal servings. Serve immediately for the best texture.