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Bento Style Lunch Kit with Tuna Salad Wraps

Bento Style Lunch Kit with Tuna Salad Wraps

serves 2
3.5(3)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
632 kcal
Protein
: 
23.4g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Egg
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Sulphites
Serving amount

1 tin(s)

Tuna Chunks in Water

(Contains: Fish)

1 unit(s)

Mango

1 unit(s)

Avocado

1 unit(s)

Cucumber

125 grams

Cherry Tomatoes

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

120 grams

Salad Leaves

2 unit(s)

Wraps

(Contains: Cereals containing gluten, Wheat)

½ sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Orange

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Energy (kJ)2644 kJ
Energy (kcal)632 kcal
Fat36.6 g
of which saturates4.2 g
Carbohydrate76 g
of which sugars33.6 g
Dietary Fiber8.6 g
Protein23.4 g
Cholesterol0.6 mg
Salt2.6 g
Trans Fat3.1 g
Potassium1176.6 mg
Calcium117.3 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve

Cooking steps

Get Prepped
1
  • Preheat the oven (for the wraps) to 220°C/200°C fan/gas mark 7.
  • Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
  • Drain the tuna in a sieve and add to a large bowl. 
  • Add the mayo and mix well. Season to taste with salt and pepper.
  • Warm the wraps (1 per person) in the oven, 1-2 mins.

TIP: To avoid turning on the oven, warm the wraps in a pan instead.

Fill the Tortillas
2
  • Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
  • Trim the salad leaves, then chop into bite-sized pieces. Toss with half of the apple cider vinegar, a pinch of sugar, salt, pepper and a drizzle of oil. 
  • Divide tuna, salad leaves, mango and avocado between the wraps.
    Roll tightly and cut in half.
Box Up
3
  • Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
  • Halve the cherry tomatoes.
  • Peel the orange and remove the segments (discard the peel). 
  • Add the orange segments, cherry tomatoes and cucumber to the lunch box along with the wraps.
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