Tuna Wrap Recipes

Total Time: 20 minutes

Yield: 6 filled pancakes

Ingredients:

• 1 cup gluten free cake flour
• 1 cup milk
• 1 egg
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 can (170g) light meat tuna in salt water (119g drained)
• medium-sized lettuce leaf, chopped
• diced tomato
• 1/2 tsp diced shallot
• 1/2 tsp finely chopped fresh parsley
• 1 ml ground black pepper
• 1 ml Knorr Aromat seasoning
• 2 tsp mustard sauce
• mayonnaise to taste

Steps:

1. Mix the flour, baking powder, salt and egg together.

2. Add the milk and use a hand whisk to mix to a smooth batter.

3. Brush a non stick frying pan with a diameter of 6.4" with butter and heat the pan over medium heat.
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4. Cover the bottom of the pan with a thin layer of batter. Allow to fry until bubbly and golden brown on one side, before turning over and frying on the other side.

5. Drain the tuna. Then, add the lettuce, tomato, shallot, parsley, spices, mustard and mayonnaise to the tuna. Use a spoon to mix well together.
6. Add tuna mix to the middle of each pancake.

7. Roll the pancake up around the filling.