Wrap with cucumber and tuna

Peel the cucumber, cut it in half lengthwise and scoop out the seeds with a spoon. Grate the cucumber rudely, sprinkle the grater with some salt and drain well in a colander. Dab the grater dry.

Remove the stalk and the seeds from the bell pepper, cut in four and cut the flesh into thin strips.

Spread the wraptortilla thinly with the yogonaise. Divide the tuna over it, drizzle with the lemon juice and season with salt and (freshly ground) pepper. Place the cucumber, peppers and cress on them.

Roll up the wrap a little, fold the sides inwards and roll it up completely. Stick the wrap with a cocktail stick.