Egg & tuna tortillas

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

(0)

Lunch

Serves
1

Eggs, raw, 1 extra large egg(s) (51g)
Mini tortilla wrap, flour or wholegrain, 2 mini tortilla(s) (50g)
Tuna, canned in springwater, 1 x 95g can(s) (drained) (68g)
Carrot, 0.5 medium carrot(s), grated (55g)
Spring onion, 1 medium onion(s), finely chopped (15g)
Parsley, 1 sprig(s), chopped (1g)
Avocado, 1 tablespoon(s), mashed (19g)
Baby spinach, 1 handful(s) (22g)
Cucumber, unpeeled, 0.5 cucumber(s), sliced into rounds (116g)

Method

Place egg in a pot of water and bring to a boil for 6 to 8 minutes. Remove and place in cold water immediately. Once cooled, peel and slice.

Warm the tortillas in the microwave for 10 seconds.

In a small bowl, mix together tuna, carrot, spring onion and parsley.

Spread the avocado over each tortilla. Top with spinach, cucumber, egg slices and the tuna mixture.

Roll each wrap and toast in a sandwich press for a warm lunch.

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	1
Bread & Cereals	2
Vegetables	0.9
Fruit	0
Dairy	0
Healthy Fats & Oils	1
Indulgences	0

Kilojoules	1603
Protein	29.1 g
Total fat	15 g
- Saturated fat	4.8 g
Total carbohydrates	29.3 g
- Total sugars	6.9 g
Fibre	7.3 g
Sodium	498 mg

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!