One person holds a plate containing three wraps cut in half and stuffed with eggs salad, asparagus, lettuce and grated carrots.

Main courses

Tuna and asparagus wraps

4 portions

20 minutes

This healthy wrap is a perfect hiking meal idea. The asparagus will add a touch of sophistication to your usual tuna sandwich. Try it once, you’ll love it forever!

INGREDIENTS

4 Mejicano Burrito-style tortillas (12 in.)
1 bunch thin asparagus
½ cup light mayonnaise
Juice of 1 lemon
100 g spinach leaves
1 tablespoon (15 mL) cream cheese
Sea salt and pepper to taste

For the tuna mixture:

2 cans light tuna, drained
½ cup light mayonnaise
1 lemon (juice and zest)
1 teaspoon curry powder
Sea salt and pepper to taste

STEPS

Preheat oven to 450 °F.
Place the asparagus on a baking sheet, and sprinkle with the lemon juice. Add salt and pepper to taste. Bake for about 10 minutes (the asparagus should still be crunchy after being removed from the oven). Refrigerate.
In a bowl, add the tuna, mayonnaise, curry powder, and lemon juice and zest. Season to taste with salt and pepper.
Place the 4 wheat tortillas on a work surface. Spread a thin layer of cream cheese along the upper edge of each tortilla (the cheese will help seal the wrap).
Place the asparagus spears next to each other.
Top with spinach leaves, followed by the tuna mixture.
Fold the sides and bottom edge of the tortilla inward, and then tightly roll the tortilla.
Cut in half and place in a sandwich container. Accompany with fresh veggies and/or dried fruit.