Tuna Pinwheels Recipe
These veg-packed tuna pinwheels are perfect for school lunchboxes! They're made with canned tuna, canned chickpeas, cucumber, peppers, tomatoes and cream cheese, all rolled up in a tasty tortilla wrap and cut into bite size slices.
Ingredients
- 150 g full fat cream cheese
- 50 g fresh tomatoes (diced)
- 50 g red bell pepper (diced)
- 50 g yellow pepper (diced)
- 50 g canned chickpeas (garbanzo beans) (drained and rinsed)
- 50 g cucumber (diced)
- 15 g fresh spinach (shredded)
- 110 g tuna in spring water (drained)
- Pinch freshly ground black pepper
- 2 large flour tortillas
Instructions
- 1
Put the cream cheese, tomatoes, red and yellow pepper, chickpeas, cucumber, spinach, tuna and a pinch of pepper in a mixing bowl. Stir until well combined.
- 2
Spread the mixture onto the tortillas, almost to the edges.
- 3
Roll the tortillas up.
- 4
Cut into 2cm (4/5 inch) slices (the very ends on the tortillas tend to unfurl, so you can eat them as a chef’s treat!)
- 5
Serve in a lunchbox or on a plate with plenty of extra fruit and veg to nibble on.
Cook it from the original
This recipe comes from amummytoo.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on amummytoo.co.uk