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SERVES: 16 wraps (32 halves)


  • 16 wholemeal tortilla wraps
  • 4 large carrots
  • 200g cheese
  • Lettuce
  • 1 red onion
  • 3 Tomatoes
  • 2 red capsium
  • 1 cup mayonnaise
  • 8 slices shaved ham
  • Small tin of tuna in spring water
  • Salt and pepper
  • Toothpicks
  • 3 cups cooked and chopped or grated vegetables
    (For extra spice maybe ground ginger or cumin or curry)


  1. Peel and grate the carrots. Place 1/2 of the carrot into a bowl with the 1/2 the mayonnaise. Mix together and season with salt and pepper. Set aside. Set the rest of the carrot aside in another bowl.
  2. Open the tin of tuna and drain. Mix this together with the remaining mayonnaise.
  3. Grate the cheese.
  4. Finely slice the red onion and capsicum. Finely slice the tomatoes and lay on a paper towel to remove excess moisture.
  5. Wipe down the bench so it’s nice and clean.
  6. Lay 8 tortillas on the bench. Spread the carrot/mayonnaise mixture evenly over. Lay a slice of ham, cheese, onion, tomato, capsicum and lastly lettuce on top. Keep the mixture in a line along the centre of the wrap.
  7. Roll the wrap tightly to keep the filling in. Poke a toothpick through at both ends and cut the wrap in the middle. Place of serving plate.
  8. Wipe down the bench again.
  9. Lay last 8 tortillas on the bench. Spread the tuna/mayonnaise mixture evenly over. Add carrot, cheese, red onion, tomato, capsicum and lastly lettuce on top.
  10. Roll and secure the tortillas as above.Other ingredients to try : Cooked chicken, sweetcorn, spring onion, cream cheese, hummus, beetroot…