Tuna coleslaw wraps

Serves: 2

Time to make: 20 mins

Ingredients

Dressing
¼ cup low-fat plain yoghurt
1 ½ tablespoons reduced-fat mayonnaise
1 teaspoon lemon juice
salt and pepper, to season
dried tarragon, to season
1 teaspoon tahini (optional)
Slaw
1 ¼ cups herbslaw mix
¼ red onion, finely chopped
1 spring onion, finely chopped
½ red capsicum, diced
½ x 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
95g can tuna in spring water, drained
To serve
4 tortilla wraps

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Instructions

Stay Awake

1 Mix all dressing ingredients together. Mix all slaw ingredients in a separate bowl.

2 Add dressing. Toss to coat evenly. Chill in a sealed container before using.

3 Fill warmed tortilla wraps with slaw, with any leftover on the side. Serve with mixed green salad.

Variations

If you prefer, use canned kidney beans instead of chickpeas. And to add some heat, add a little chilli powder to the slaw mix.

HFG tip

When preparing the filling, add tuna to the coleslaw mix only at the last minute, as it breaks up easily.

Nutrition Info (per serve)

Calories 351 cal

Kilojoules 1470 kJ

Protein 17 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 12 g

Dietary fibre 7 g

Sodium 550 mg

Calcium 130 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.