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Rice wraps with tuna
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 401
  • Fat about 7g
  • Carbohydrates about 56g
  • Protein about 27g
This is needed
This is needed for 4 people
  • 1 tbsp oil
  • 5 dl vegetable bouillon, hot
  • 150 g risotto rice (Uncle Ben's, 10 mins.)
  • 1 onions, finely chopped
  • 4 wheat tortillas
  • 4 tbsp soy sauce
  • 2 tins pink tuna in brine, drained, broken into chunks
  • 50 g dried tomatoes in oil, drained, cut into strips
  • 100 g iceberg lettuce, sliced
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And that's how it's done
And that's how it's done
Heat the oil in a pan, sauté the onion. Add the rice, cook while stirring until translucent. Gradually add the stock, stirring frequently, so that the rice is always covered with liquid, simmer for approx. 10 mins. until the rice is al dente.
Spread the risotto onto the tortillas, leaving a border of approx. 3 cm on one side. Drizzle soy sauce over the rice, allow to cool. Spread over the tuna, tomatoes and salad, roll the tortillas up tightly. Cut in half diagonally to serve.