The quantities provided above are averages only.
0.3 unit(s)
Wraps
1 tin(s)
Tuna Chunks in Water
(Contains Fish)
110 grams
Yoghurt
(Contains Milk)
1 pack(s)
Sweetcorn
1 unit(s)
Onion
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Gochujang Paste
(Contains Soya)
50 grams
Grated Cheese
(Contains Milk)
1 unit(s)
Cabbage
1 sachet(s)
Dried Chilli Flakes
to taste
Salt
to taste
Pepper
to taste
Oil
Halve, peel and thinly slice the onion.
Halve the cabbage, cut out and discard the tough core, then thinly slice. Mix the sliced cabbage with aioli and seaosn to tast with salt and pepper.
Drain the sweetcorn in a sieve.
Place a large pan over medium-high heat with a drizzle of oil. Once the pan is hot, add the onion and sweetcorn and cook until softened, 5-6 mins. Season to taste with salt and pepper. Pop the onion and sweetcorn into a bowl with the tuna, gochujang, cheese, chilli flakes and yoghurt. Mix well and season to taste with salt and pepper.
Spread the tuna filling between the wraps (1 per person) and top with the cabbage slaw. Fold the left and right sides of the wraps inwards. Now fold the bottom side up over the filling and roll it up tightly. Return the pan to a medium-high heat with a drizzle of oil. Fry the wraps on the folded side for 2-3 mins and then on the other side for another 2-3 mins.
Cut the wraps as desired and distribute them on plates. Serve any remaining slaw by the side.