Ingredients
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1 can (120 g drained) tuna in water
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2 tbsp (30 g) Greek yogurt
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1 tsp (8 g) sriracha
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squeeze of lemon
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1 large whole-wheat tortilla
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40 g romaine, shredded
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50 g cucumber, julienned
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50 g cherry tomatoes, halved
Method
- Drain tuna well. Mix with yogurt, sriracha, lemon juice, salt and pepper.
- Lay tortilla flat. Layer romaine, cucumber, tomato.
- Spoon tuna mixture along the middle. Roll tightly, slice in half.
