Tuna wraps with a healthier tuna salad – fresh, easy and full of flavour.
Here you get a fresh, flavourful tuna wrap with a creamy, slightly lighter tuna salad – made with crème fraîche and plenty of seasoning, so you get a good balance between mild and fresh.
The tuna salad is spread over soft tortilla wraps and filled with crisp, colourful vegetables – and you can easily adapt the filling to whatever you have in the fridge.
Fresh green asparagus, sliced celery, sweetcorn, avocado or finely shredded pointed cabbage all work really well here – adding both bite and sweetness.
Perfect for an easy lunch, a quick dinner or packed in a lunchbox – and it tastes wonderfully fresh and filling in the best way.
A little tip: make a double batch of the tuna salad – it is also excellent on Danish rye bread (rugbrød) or in a bowl the next day.
Tuna wraps with a healthier tuna salad
Ingredients
Healthier tuna salad
- 2 tins tuna drained
- 3 tbsp crème fraîche – ideally 9% fat or half-fat crème fraîche
- 2 tbsp mayonnaise – light if you like
- 2 spring onions, finely sliced
- 2 tbsp sweet pickled gherkins, finely chopped
- 1 tsp Dijon mustard
- 1/2 lemon, juice only
- Salt and freshly ground pepper
For the wraps
- 4 large tortilla wraps
- 1 green pepper, cut into strips
- 1/4 red pointed (hispi) cabbage, finely shredded or ordinary red cabbage
- 4 handfuls spinach
- 3 handfuls fresh salad leaves
Method
- Put the ingredients for the tuna salad in a bowl and stir well. Season to taste with freshly squeezed lemon juice, salt and freshly ground pepper – and add a little more crème fraîche if you would like it slightly creamier.
- Divide the tuna salad between the 4 wraps and spread it out, then top with the pepper strips, shredded cabbage, spinach and salad leaves.
- Roll the tortillas up tightly and, if you like, wrap them in greaseproof paper so they hold their shape.
Nutrition
Premium
