Tuna salad wrap

By Chryso Lefou

Ingredients

4 large Lebanese wraps

6-8 large tender leaves of lettuce

10-12 tender rocket leaves (optional)

3 cans of tuna (3 x 200 g) in water

2-3 radishes

1 cup cooked corn

1/3 cup red onion finely chopped

1/3 cup parsley finely chopped

3 tablespoons of lemon juice

1 cup of mayonnaise

1 teaspoon of salt

Method

Step 1:

Grate the radishes on the soft side of the grater.

Step 2:

Drain the tuna and put it in a large bowl.

Step 3: 

Add the radishes, corn, onion, parsley, lemon juice, salt and stir.

Step 4: 

Add mayonnaise and stir the mixture well to mix the ingredients.

Step 5: 

Take a wrap and spread lettuce and spinach leaves in it.

Step 6: 

On one side put 1/4 of the filling. Then wrap the bread and cover it with a plastic film or foil. Do the same with the other pies.

Step 7: 

Refrigerate for 2-3 hours, or more.

Step 8: 

To serve them as a meal, cut them diagonally in the middle. If you will serve them at a party, cut them in 4cm circles. Put them on a nice platter and serve.

Step 9: 

If the edges open, close them with a toothpick.