Tuna wraps with delicious yogurt sauce

Ingredients for 2 servings:

• 2 cans of tuna in its own juice
• 2 m.-sized eggs
• 1 small carrot(s)
• 1 medium-sized bell pepper(s)
• 1 small head of iceberg lettuce
• possibly onion(s)
• 1 handful of cheese, grated
• 150 g natural yogurt, 1.5% fat
• 1 tsp honey
• 1 tsp olive oil
• 1 clove(s) garlic
• 1 bunch of chives
• 1 tbsp lemon juice
• salt and pepper
• some tortilla wraps

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dressing, mix together the yogurt, honey, olive oil, and lemon juice. Slice the chives into small rings and add them. Press the garlic clove through a garlic press and add it to the dressing. Mix well and season with salt and pepper. Boil the eggs; meanwhile, drain the tuna thoroughly in a sieve. Grate the carrot. Cut the bell pepper into fine strips. Trim the iceberg lettuce (or other lettuce, depending on your taste) and tear it into small leaves. If desired, you can also dice an onion. Heat the tortilla wraps, either in a pan or in the microwave. Sprinkle the cheese over the top for the last 10 seconds to melt it slightly. Mix the tuna with ⅓ of the dressing. Divide the lettuce, the tuna mixture, grated carrots, bell peppers, and finally the eggs between the wraps. Finally, spread a little of the dressing over the mixture. Now roll up the wraps. But be careful! Don’t add too much, or it will be harder to roll up. If you like, you can also use corn or mushrooms. The recipe is very easy to vary.