Lunch Week: Tuna & Black Bean Wraps - Sweet Potato Chronicles - Sweet Potato Chronicles

Lunch Week: Tuna & Black Bean Wraps

It's the home stretch, peo­ple! There are only 11 weeks of lunch mak­ing left in the school year… God, that doesn't sound so good, does it? Well, there's more behind us than ahead of us any­way. I've had a pretty good run this year with not too many lunch boxes com­ing home untouched. Still, it feels like time for a a lit­tle refresh for the final sea­son of the school year. Esme loves tuna  and doesn't need it to be too gussied up — in fact, she's the only per­son I know who'd rather not have any mayo touch­ing her tuna sand­wich. But she does like it in com­bi­na­tion with other ingre­di­ents so I came up with this tuna and black bean wrap which has sum­mery, Mex­i­can flavours. I made a light dress­ing with a bit of olive oil and lime juice to replace the dreaded mayo. Even though this sam­mie tastes light and bright, it's quite a hearty lunch. If you can make this with enough time for the mix­ture to sit in the fridge for half an hour before you make your wrap it really does taste better.



photo by Maya Vis­nyei

Tuna & Black Bean Wraps

makes 4 wraps

1 x 19 oz. can of black beans, drained
1 x 5 ox. can of tuna
1/2 cup chopped fresh tomato
1/2 cup chopped red pep­per
1/4 cup finely chopped red onion
1/4 cup olive oil
3 Tbsps lime juice
salt and pep­per to taste
1/4 cup chopped cilantro
2 hand­fuls of chopped let­tuce, washed and dried well
1/2 an avo­cado, sliced
4 tor­tilla wraps


In a large bowl, toss together beans, tuna, onions, pep­pers, oil, lime juice and salt and pep­per. Don't over mix or your tuna will break up into tiny pieces and per­son­ally, I pre­fer some chunks. Cover and place in the fridge for half an hour or overnight for the flavours to com­bine and develop.

When you're ready to assem­ble your wraps take your bowl out of the fridge, add your chopped cilantro and give it a stir. Lay your tor­tillas out on your work sur­face. Place your let­tuce down first (this will keep your tor­tilla from get­ting soggy), then scoop the tuna on top, then add a few slices of avo­cado. Make a rec­tan­gle of fill­ing in the mid­dle of your wrap. Pull one side of your wrap over the fill­ing and tuck it in snugly. Now fold over both ends of the wrap. Then keep roll the whole thing over until it's closed. Wrap it snugly with plas­tic wrap or parch­ment paper if you're pack­ing this in a lunch box.

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