for 4 person

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 tin	pink tuna in brine, drained, broken into chunks
50 g	dried tomatoes in oil, drained, cut into strips
100 g	iceberg lettuce, sliced

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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