Tuna Burritos Recipe | John West

Name: Tuna Burritos Recipe | John West
Total time: 15 min
Ingredients: ½ John West No Drain Fridge Pot Tuna Steak in Spring Water (pop the rest back in the fridge); ¼ tin black-eyed beans in water, rinsed and drained; ¼ tsp ground cumin; ¼ tsp paprika (or smoked paprika); 2 tbs tinned (or frozen and defrosted) sweetcorn; 2 tbs finely chopped red pepper; 2 tbs salsa; 1 large wholemeal flour tortilla wrap; 1/3 pouch ready to heat long grain rice; Few coriander leaves, chopped; 2 tbs grated reduced-fat cheddar cheese; Handful shredded iceberg lettuce

www.john-west.co.uk

Swap the chicken for tuna in this packed and satisfying burrito wrap. Can be eaten hot or cold so a great packed lunch idea

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Ingredients

½ John West No Drain Fridge Pot Tuna Steak in Spring Water (pop the rest back in the fridge)
¼ tin black-eyed beans in water, rinsed and drained
¼ tsp ground cumin
¼ tsp paprika (or smoked paprika)
2 tbs tinned (or frozen and defrosted) sweetcorn
2 tbs finely chopped red pepper
2 tbs salsa
1 large wholemeal flour tortilla wrap
1/3 pouch ready to heat long grain rice
Few coriander leaves, chopped
2 tbs grated reduced-fat cheddar cheese
Handful shredded iceberg lettuce