Wholewheat wrap with homemade tuna salad
Cut the tomatoes in four and remove the seeds. Cut the flesh into cubes and let it drain on kitchen paper. Drain the can of tuna. Transfer the tuna to a bowl and loosen it with a fork.
Finely chop the capers. Mix in the skyr, capers, parsley, tomato cubes, some salt and freshly ground pepper.
Cut the fennel into wafer thin strips. Spread the tortillas on the work surface and place a strip of leaf lettuce on each tortilla. Divide the strips of fennel over them and spoon a bar of tuna salad. Roll up the tortillas firmly and cut the wraps diagonally in half. Serve the wraps on a scale.
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