1 x 95 g canned tuna in springwater
3 tsp 97% fat-free mayonnaise or gluten-free mayonnaise
1 tsp sweet chilli sauce or gluten-free sauce
1 tsp freshly squeezed lemon juice
1 x Wattle Valley soft wholegrain wraps or gluten-free wraps
¼ cup shredded iceberg lettuce
¼ cup bean sprouts
½ small grated carrot
¼ cup fresh coriander leaves
Combine tuna, mayonnaise, sweet chilli sauce and lemon juice in a small bowl.
Place wrap on a clean surface. Spread lettuce, bean sprouts, carrot and coriander over one-third to a half of the wrap. Top with tuna mixture.
Roll wrap firmly to enclose the filling. Cut in half to serve.