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. 1Put 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. 2Spread the mixture onto the tortillas, almost to the edges.
3. 3Roll the tortillas up.
4. 4Cut 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. 5Serve in a lunchbox or on a plate with plenty of extra fruit and veg to nibble on.