Tuna & White Bean Wraps

Ingredients

• Canned tuna in water, drained2 cans (290g drained)
• Cannellini beans, drained and rinsed1 can (400g)
• Greek yogurt4 tbsp
• Dijon mustard2 tsp
• Lemon1/2, juiced
• Wholemeal wraps4 large
• Baby spinach or lettuce2 handfuls

Method

1. 1

   Mash the beans roughly in a bowl with a fork - half smooth, half chunky.

2. 2

   Mix in the tuna, yogurt, mustard, lemon juice, salt and pepper.

3. 3

   Spread over the wraps, add greens, roll tight and slice in half.

4. 4

   The filling keeps 3 days in the fridge - wrap fresh each day so nothing goes soggy.