Tuna Burritos

Heart outline Heart 18 people Clock graphic 15 Min Cutlery circle Serves 1

Swap the chicken for tuna in this packed and satisfying burrito wrap. Can be eaten hot or cold so a great packed lunch idea 


  • ½ John West No Drain Fridge Pot Tuna Steak in Spring Water (pop the rest back in the fridge) 
  • ¼ tin black-eyed beans in water, rinsed and drained 
  • ¼ tsp ground cumin 
  • ¼ tsp paprika (or smoked paprika) 
  • 2 tbs tinned (or frozen and defrosted) sweetcorn 
  • 2 tbs finely chopped red pepper 
  • 2 tbs salsa 
  • 1 large wholemeal flour tortilla wrap 
  • 1/3 pouch ready to heat long grain rice 
  • Few coriander leaves, chopped 
  • 2 tbs grated reduced-fat cheddar cheese 
  • Handful shredded iceberg lettuce 

To Serve:

  • 2cm piece cucumber, diced 
  • Wedge of lime 

Step 1

Tip the beans into a small pan with the red peppers and sweetcorn. Sprinkle over the cumin and paprika and cook gently for a few minutes until completely heated through (alternatively, heat in the microwave in a loosely covered bowl for about 1 minute or until hot all the way through). Stir through 1 tbs salsa and set aside

Step 2

Meanwhile heat the rice in a microwaveable bowl then stir through the chopped coriander 

Step 3

Warm the wrap in the microwave or in a frying pan then transfer onto a piece of greaseproof paper on a board. Add the bean mixture slightly to one side of the wrap. Spoon the rice on alongside the beans then sprinkle the cheese over the top of both. Add half of the lettuce, then the tuna chunks and finally a few little dollops of salsa.  

Step 4

Fold in the bottom and top of the wrap then roll up from one side to the other. Now wrap the burrito in the paper and cut in half 

Step 5

Serve with extra lettuce, some diced cucumber and a wedge of lime for squeezing over 


You could use black beans or pinto beans in place of black-eyed beans. Try a generous pinch of fajita spice mix instead of using cumin and paprika 

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