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This whole vegetarian thing I’ve been doing lately has been a real trip. No, not because I’m discovering new and obscure super expensive foods to cook with, but because it’s helped me use everyday ordinary foods in ways I never would have imagined. Take my Vegan Tuna Wrap for example. If you had told me 12 months ago I’d be making myself vegan tuna for lunch I would have laughed in your face.
As I am not vegan (and I most certainly do not live with any) I was intrigued when I came across a recipe for vegan “tuna”. I had been searching for interesting ways to serve up nuts and seeds when I found this recipe at Oh My Veggies.
Nuts and seeds are very important in a veggie diet for several reasons. Not only do they provide you with a serving of protein, they often also contain things like calcium, vitamin E, and vitamin A.
Julia’s recipe for vegan tuna ticked all my boxes for recipes I like to try. In no particular order they are;
- easy to make
- not too many ingredients
- super nourishing
- looks really yummy
What’s more, a small amount of almonds and sunflower seeds makes a surprisingly large quantity of this magical food. It can then be stored in a clean glass jar in the fridge for around a week.
The idea for this wrap was born when I was standing at the fridge trying to figure out how to use up all the stuff I had in there. I had a lovely big jar of freshly made Hummus, another jar full of Julia’s Vegan Tuna Salad and an open packet of tortillas.
Can I just say how much I love tortillas. They are so versatile. I use them to make not only Mexican inspired dishes but for lunch wraps, and pizza bases. But that’s just me. One of the reasons I do this is because it saves me time and money.
You don’t have to use a tortilla to make your Vegan Tuna Wrap. You could use any flat bread of your choice. It’s still going to be super yum.
The following Vegan Tuna Wrap is one of my favorite ways to have lunch on the go. I just love the crunch of the raw zucchini, the sweetness of the grated carrot and the lovely earthiness of the spinach and hummus. It’s such a satisfying combo for me. Give it a go and let me know what you think.
Vegan Tuna Wrap
Serves 1
1/4 cup vegan tuna (Oh My Veggies)
I heaped tbs Hummus
1/4 cup zucchini (raw, sliced)
1/4 cup grated carrot
a good handful of baby spinach
Whole wheat tortilla (heated)
Method
- Heat the tortilla on a dry pan, medium heat. Once the tortilla starts to colour slightly flip it over and repeat on the other side.
- While your tortilla is heating up, lay out a sheet of Aluminum Foil (around 40cm in length). Then on top of that lay a piece of grease-proof paper (around 30cm).
- Place the heated tortilla on top of the paper and foil. Now you can begin to assemble your wrap.
- Start by spreading the hummus all over the tortilla. Stop about 2cm away from the edge.
- Next comes the tuna. Spread it along the middle of the tortilla so it looks like a lovely nutty log.
- On top of the tuna goes a layer of zucchini slices, then the grated carrot and finally the baby spinach.
- Now it’s time to wrap it.* Using both hands, start by folding the section of tortilla closest to you over the filling in the middle. Firmly tuck the tortilla under the filling then fold the whole thing onto itself. Holding the wrap with one hand, use the other hand to fold the foil/paper section closest to you over your wrap and tuck it underneath. Roll the whole thing away from you once. It will look like a giant foil cigar. Now you fold the open sides of the foil/paper into the wrap so you have a neat little package and flip the whole thing over once more.
- I like to cut the wrap straight through the middle so you have two halves as shown in the picture. My Vegan Tuna Wrap can be made in the morning and stored in the fridge or an insulated lunchbox for later. So good!
*If you’re anything like me, it’s going to look like you’ve put too much filling – don’t worry. Everything squishes together really nicely once you start to roll the wrap. Furthermore, because you fold in the sides of the foil/paper everything remains secure.
