Tuna wraps

Ingredients for 4 servings:

• 1 egg(s)
• 3 pinches of salt
• 100 g flour
• 200 ml water or milk
• 1 head of lettuce, cleaned, finely torn
• 15 olives or more, sliced
• n. B. Remoulade
• 1 bell pepper(s), cut into fine strips
• 1 bunch of spring onions, cut into rings
• 2 cans of shredded tuna
• 2 eggs, hard-boiled, diced

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

made from thin pancake batter

The wraps are very easy to prepare the day before. If you have one, use a 26 cm diameter pan. For the pancake batter, whisk together the flour, egg, salt, milk or water. One after the other, fry thin tortillas in hot oil. Line the tortillas. Spread the tortillas with remoulade. Place the lettuce in the middle and top with olive slices, strips of bell pepper, diced egg, and spring onion rings. Spread the tuna evenly on top. Fold in the sides slightly. Now roll up tightly from front to back. Wrap the rolled wraps in aluminum foil and refrigerate overnight. The next day, cut the wraps diagonally (!). Because they are still in the foil, they cannot rise and are wonderful to arrange on a platter lined with lettuce. Radishes look nice in between.