Rice wraps with tuna

Name: Rice wraps with tuna
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp oil; 1 onion; 150 g risotto rice; 5 dl vegetable bouillon; 4 wheat tortillas; 4 tbsp soy sauce; 2 tins pink tuna in brine; 50 g dried tomatoes in oil; 100 g iceberg lettuce

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

1 tbsp oil

1 onion, finely chopped

150 g risotto rice (Uncle Ben's, 10 mins.)

5 dl vegetable bouillon, hot

Wraps

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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How it's done

Risotto

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.

Wraps

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.

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4 people

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