Chipotle Tuna Mayo Wrap with Black Beans, Spinach and Avocado
Extremely quick and easy lunchtime recipe to make. My 17-year-old daughter devoured this recipe, three days on the trot, each revising at her desk. Full of flavour and texture, the black beans and the avocado work brilliantly with the spicy tuna, juicy baby spinach leaves and a big squeeze of lime. This is a good recipe to make in peak exam revision time for your teenagers, big glass of water beside them, and away they go for another marathon revision session. I’ve said it before, and I’ll say it again, I am not a nutritionist, but from experience, I can honestly say what teenagers need during this time is delicious and wholesome dishes put in front of them to help them through this ridiculously strenuous time.
INGREDIENTS
1 small red onion, very finely chopped
1-2 tbsp Chipotle paste, using more if you like it spicy (or less!)
60g mayonnaise
1 small lime
150g sustainable tuna in oil, drained weight
240g drained and rinsed black beans
Salt and pepper to taste
2 small avocados, peeled, pitted and thinly sliced
60g baby spinach
Small bunch coriander, roughly chopped
4 tortillas or flatbreads
METHOD
Season the red onion with a pinch of salt, then give a bit of a rub with your fingers and then rinse with cold water and drain well.
Mix the chipotle into the mayonnaise along with the juice of the lime and the red onion.
Stir through the tuna and black beans and season to taste with salt and pepper.
Place a warmed tortilla or flatbread on a board, and spread over ¼ of the spinach and avocado slices
Add the tuna mixture along the middle and top with ¼ of the coriander
Fold in one side, bring the bottom and top flaps up and tightly roll the wrap. With a sharp knife, slice in half at an angle.