Ingredients:
4 larger tortilla wraps
250 gr fresh oyster mushrooms, cleaned & cut into larger pieces
Evoo, a fruity one
200 gr of canned tuna, in its own juice, well drained & flaked with a fork
2 to 3 tablespoons of a good mayonaise
1 sweeter apple, peeled, cored & cut into little pieces
2 ripe, vine tomatoes, cleaned, washed, pad dry with kitchen paper, cut into little pieces
2 little gem lettuce, washed, dried on kitchen paper, cleaned & the leaves ripped out & used like that (the harder inner center removed )
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Preparation:
1. Heat 1 or 2 tablespoons of the fruity EVOO in a large non stick pan on medium high heat. When hot, add the diced oyster mushrooms & fry for about 3 to 4 minutes until golden & cooked through. At the end , I added freshly grinded black pepper & some Maldon sea salt. Taste! It has to taste fab! Drain a bit of the juices & set aside. Let it cool down a bit.
2. In a larger bowl, add the flaked drained tuna, apple pieces & tomato pieces. Add 2 to 3 tablespoons of your mayonaise to the bowl. Combine all these ingredients. Do not add too much mayonaise. Add some freshly grinds of black pepper & a bit of Maldon sea salt flakes. Combine well. Taste!
3. Now, add the baked oyster mushroom pieces. Carefully, fold the mushroom pieces into the rest.
4. Heat 4 tortilla wraps following the instructions of the packet. Lay a tortilla in front of you. Lay 3 or 4 little Gem lettuce leaves in the middle of your tortilla. Spoon the mix over the top of the salad leaves, in the middle of your tortilla & then carefully wrap it up! Turn them around & carefully cut the filled tortilla's into 2 with a sharp knive.
Do not add too much fiiling otherwise it can get messy when you eat the wraps!
Enjoy!!! I asure you you want one more,...
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