Ingredients
Equipment
Method
Step-by-Step Instructions for Tuna Beetroot Tortilla Wraps
- Begin by heating your beetroot tortillas in a skillet over medium heat for about 30 seconds on each side.
- While the tortillas are warming, take your canned tuna and drain it thoroughly. Flake it with a fork in a mixing bowl.
- Halve your cherry tomatoes and add them to the bowl with the flaked tuna, then gently mix.
- Add fresh arugula, chopped peppermint, canned corn, and diced red onion, then combine gently.
- Sprinkle in ground black pepper or lemon pepper and stir well.
- Fold in mayonnaise and sweet chili sauce until the mixture is cohesive.
- Spoon the mixture onto each tortilla, roll them up snugly, and cut in half if desired.
Nutrition
Notes
These wraps are customizable; feel free to swap ingredients as needed. Store leftovers in an airtight container for freshness.
