Ingredients

• 1 tin of tuna in spring water (95 g), drained
• 2 whole meal wraps, large
• 2 handfuls of rocket or spinach leaves
• 1 tomato, sliced
• 1 Lebanese cucumber, thinly sliced
• 1 carrot, medium sized and grated
• 2 tsp of whole grain mustard

Method

1. Spread 1 teaspoon of mustard to each of the wraps.
2. Place half of the salad and tuna onto the centre of the wraps, leaving enough space to be able to fold up the base and sides of the wrap.
3. Fold the base of the wrap up towards the centre, then the sides.
4. Eat straight away, or wrap in baking paper and secure with twine and store in the fridge.