Tuna Wrap Recipes

Total Time: 20 minutes

Yield: 6 filled pancakes

Ingredients:

• 1 cup gluten free cake flour
• 1 cup milk
• 1 egg
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 can (170g) light meat tuna in salt water (119g drained)
• medium-sized lettuce leaf, chopped
• diced tomato
• 1/2 tsp diced shallot
• 1/2 tsp finely chopped fresh parsley
• 1 ml ground black pepper
• 1 ml Knorr Aromat seasoning
• 2 tsp mustard sauce
• mayonnaise to taste

Steps:

1. Mix the flour, baking powder, salt and egg together.

 
2. Add the milk and use a hand whisk to mix to a smooth batter.

 
3. Brush a non stick frying pan with a diameter of 6.4" with butter and heat the pan over medium heat.
4. Cover the bottom of the pan with a thin layer of batter. Allow to fry until bubbly and golden brown on one side, before turning over and frying on the other side.

 
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5. Drain the tuna. Then, add the lettuce, tomato, shallot, parsley, spices, mustard and mayonnaise to the tuna. Use a spoon to mix well together.
6. Add tuna mix to the middle of each pancake.

 
7. Roll the pancake up around the filling.