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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 chickpeas, drained, rinsed
- 95g can tuna in spring water, drained
- To serve
- 4 tortilla wraps
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Instructions
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 351cal
-
Kilojoules 1470kJ
-
Protein 17g
-
Total fat 12g
-
–Saturated fat 2g
-
Carbohydrates 45g
-
–Sugars 12g
-
Dietary fibre 7g
-
Sodium 550mg
-
Calcium 130mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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