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184

 

Makes 2 servings

INGREDIENTS

185 g Ayam Brand tuna flakes in organic broth
200 g sweet corn
50 g carrots, grated thinly
4 cherry tomatoes, diced
4 lettuce leaves
50 g cucumber, thinly sliced
sea salt & pepper
2 wholemeal tortilla wraps
balsamic vinegar or chilli sauce
dressing, optional

 

METHOD

  1. In a bowl, mash the tuna from the can. Mix with the corn, grated carrots and diced tomatoes.
  2. Season with salt and pepper to taste.
  3. In a non-stick frying pan, lightly toast the tortilla wrap and set aside.
  4. Put a tortilla on a flat surface, place lettuce leaves in the middle of the wrap. Spread
  5. 1 to 2 tablespoonful of the tuna mix over the lettuce leaves. Add shredded cucumber and carrots. Then roll the wrap and gently slice to half.
  6. Repeat with the second tortilla wrap and serve with a side of salad.
  7. SERVING TIP: Before wrapping, add a dressing such as balsamic vinegar or chilli sauce, to taste.

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