Cranberry Tuna Salad Wrap

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 150 g mushrooms
• 1/4 large onion, chunked
• 1/2 medium carrot, roughly chopped
• 1/3-1/2 cup craisins, divided
• 120 g canned tuna in water, drained (yield of 150g can)
• 1 tablespoon light mayonnaise
• salt and pepper
• 2 (10 inch) flour tortillas
• 1/4 cup cranberry horseradish
• 8 -12 leaves romaine lettuce

Recipe

• 1 blitz mushrooms in food processor until they reach an almost pastelike consistency.
• 2 heat mushroom paste in a dry frying pan over medium-high heat. stir frequently until water is cooked out, about 3-4 minutes. remove from heat and set aside.
• 3 place onion, carrot, and half of craisins into food processor. pulse until well chopped.
• 4 add tuna and mayonnaise, season with salt and pepper, then pulse until well mixed and desired texture is reached.
• 5 stir in half of mushroom paste.
• 6 spread tortillas with cranberry horseradish. lay two or three leaves of lettuce on each tortilla (you may have to tear them to fit).
• 7 spoon tuna salad into the middle of the tortillas. top with remaining craisins and mushroom paste. cover with two or three more lettuce leaves.
• 8 close wraps by folding the "bottom" up and then folding the sides in, to make a long envelope shape. turn over and serve.