185g can tuna in springwater, drained and flaked
1 tbs reduced fat mayonnaise
2 wholemeal wraps, or any wholemeal flat bread
1 tbs reduced fat (light) spreadable cream cheese
1 tbs tomato chutney
30g mixed baby salad leaves
1 medium carrot (120g), grated
1 medium celery stalk (40g), thinly sliced
1. Combine tuna and mayonnaise in a bowl.
2. Spread wraps with cream cheese, then spread with chutney.
3. Place tuna mixture, salad leaves, carrot and celery across centre of each wrap. Roll up firmly to enclose filling.
4. Wrap each roll separately in greaseproof paper or plastic wrap. Refrigerate for 30 minutes before serving.
Note: Wraps can be made several hours ahead. Keep refrigerated until required, or pack into lunchboxes with an ice brick to keep cool.
Tasks for kids:
Grating carrot (preparation)
Spreading flatbread with cream cheese and tomato chutney (step 2)
Place filling ingredients over flatbread and roll up (step 3)