• 1 can sweetcorn, drained (325g)
  • 1 can tuna in brine, drained (160g
  • 1 red pepper, chopped
  • 170g lower fat cheese
  • 2 tbsp chopped parsley
  • 1 tsp crushed garlic from a jar
  • Red chilli powder, as desired
  • A drizzle of olive oil
  • 3 wholemeal soft flour tortillas

To serve

  • Crispy green salad
  • Drizzle of lemon juice
  • Cracked black pepper


  1. Mix together all ingredients except the tortillas and oil.
  2. Heat a non-stick pan and drizzle with a little oil.
  3. Lay one tortilla into the pan over a medium heat and top half of it with a third of the filling. Allow it to warm through.
  4. Fold the other half over like an omelette. Remove from heat and keep warm.
  5. Repeat with the other two tortillas. Serve with a green salad, dressed in lemon juice and black pepper.

Azmina Govindji, Nutritionist