Wholegrain wraps with tuna and yogurt



for 4 wraps

for the wraps

  • 250 g wholegrain flour
  • 120 ml water, lukewarm 
  • 2 tablespoons olive oil
  • 1 teaspoon fine salt

for the filling

  • 320 g tuna in oil, drained
  • 150 g natural whole milk yogurt
  • 100 g corn, drained
  • paprika, hot
  • salt
  • pepper
  • 4 large salad leaves


Place the flour in a bowl and add the lukewarm water, the oil and the salt.

Knead until the dough is smooth and uniform, then wrap in plastic foil and let rest for 30 minutes.

Quarter the dough and roll out thinly with a rolling pin and make it as round as possible.

Cook the wraps in a hot non-stick pan with some oil, then layer on a plate, and cover with a tea towel so they stay soft.

Mix the drained tuna with natural yogurt, corn, paprika, salt, pepper until it becomes a uniform mixture.

Lay a salad leaf on the wholegrain wraps, put the tuna mixture in the middle and close the wraps.


Stefano Cavada

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