Ingredients

200g can tuna in springwater, drained

125g plain yoghurt

1 tbsp chopped fresh chives

1 tbsp chopped fresh basil leaves

1 small celery stalk, finely chopped

2 sheets wholemeal lavash bread

40g mixed lettuce leaves

1 small tomato, finely chopped

Method

Step 1
Combine tuna, yoghurt, chives, basil and celery in a bowl. Season with pepper.
Step 2
Place 1 lavash sheet on a flat surface. Arrange half the lettuce along 1 short end, leaving a 2cm border. Top with half the tuna mixture and half the tomato. Roll up lavash to enclose filling. Cut into quarters. Repeat with remaining lavash, lettuce, tuna mixture and tomato. Serve.

Taste