Tuna, Egg and Cucumber Wrap

Ingredients

• Flour Tortilla1 medium (45 g)
• Onion1/4 count (38 g)
• Cucumber1/3 cup (40 g)
• Lettuce1 leaf (10 g)
• Egg1 count (55 g)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot with boiling water and boil for 8 to 10 minutes. Next, remove, stop cooking with cold water and peel. Set aside.

2. 2

   Step 2

   Chop the onion and wash in salted water. Separately, cut the cucumber into thin slices.

3. 3

   Step 3

   Drain the tuna and place in a bowl. Add the onion, lemon juice and mix.

4. 4

   Step 4

   Warm the tortilla for 1 or 2 minutes in a pan over medium-low heat. Set aside.

5. 5

   Step 5

   Arrange the egg on the tortilla and top with the tuna, lettuce and cucumber mixture.

6. 6

   Step 6

   Roll up and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Egg and Cucumber Wrap can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.