Ingredients
200 g can shrimp, chopped
200 g can tuna in oil, drained (save)
6 lettuce leafs, dried & trimmed
½ tbsp sweet chilli sauce
6 spring onions, chopped
1 tbsp SIDS LOW SUGAR RASPBERRY VINAIGRETTE
250 g grated cheese
6 (30 cm) flour tortillas
Directions
In a small bowl, mix tuna, shrimp, chilli sauce, SIDS LOW SUGAR RASPBERRY VINAIGRETTE and spring onions. Add tuna oil if too dry.
Lay tortillas one by one on a flat surface. Spread a thin layer of cheese onto each tortilla, covering the entire surface. Place a lettuce leaf then spread tuna mixture over the lettuce to within 2 cm of tortilla edge. Starting at the top, roll up the tortilla into a snug cylindrical shape, ensuring the cream cheese seals the bottom. Enclose roll-ups in aluminum foil and refrigerate or freeze until serving.
When ready to serve, cut the roll-ups into 5 cm slices. If frozen, slice the roll-ups about 15 minutes before serving time to allow them to defrost completely.
