Tuna Beetroot Tortilla Wraps
These tuna beetroot tortilla wraps are fresh, colorful, and packed with juicy tuna, peppery arugula, crisp veggies, and a hint of peppermint — perfect for a quick 10-minute meal.
Ingredients
- 6 medium beetroot tortillas
- 10 oz canned tuna chunks in brine (ca. 300g)
- 24 cherry tomatoes (4 per serving)
- fresh arugula (ca. 2 tablespoon per serving)
- 12 leaves of fresh peppermint (2 per serving)
- 12 teaspoon canned corn (2 teaspoon per serving)
- 1 red onion
- ground black or lemon pepper to taste
- ½ cup mayonnaise
- 1 teaspoon sweet chili sauce
Instructions
- Prepare the sauce by mixing mayonnaise with sweet chili sauce.
- Wash the veggies. Slice the cherry tomatoes in halves and cut the onion into half-rings.
- Spoon the sauce over each tortilla.
- Add the filling in the middle of each tortilla—tomatoes, arugula, peppermint leaves, onion, corn, and tuna.
- Wrap the tortillas and cut them in halves.
Notes
- Mix mayonnaise with sweet chili sauce directly on the tortillas when in a hurry.
- Use regular wheat, corn, or rye tortillas for a more traditional look.
- Can be served as a tuna salad without tortillas.
