Spicy tuna, avocado and rice wraps

• servings: Makes 2

Ingredients

60g brown rice 1I x 160g tin of tuna, drained

11/2 tbsp low-fat mayonnaise

1/2 tbsp hot sauce, such as Sriracha

Juice Of 1/2 a lime

1 spring onion, chopped

1 tbsp rice vinegar

2 wholegrain wraps

2 large handfuls of baby spinach, baby kale or watercress

1 ripe avocado, sliced

1 carrot, cut into matchsticks

Soy sauce, for dipping

Directions

1 Cook the brown rice according to package instructions. Drain, fluff with a fork and allow to cool completely.

2 In a bowl, combine the tuna, mayonnaise, hot sauce, lime juice and spring onion.

3 Stir the rice vinegar into the cooled rice.

4 Spread half of the tuna mixture over one wrap. Top with half of the rice, leaves, avocado and carrot. Roll up tightly and cut in half if desired. Repeat with the second wrap and remaining fillings. Roll both wraps up tightly in tin foil.

5 Serve with soy sauce for dipping, if desired.

Notes

TOP TIP Cook the brown rice the night before and store in the fridge overnight. This way, you can quickly assemble these wraps the next morning in preparation for lunchtime.