2 tortilla wraps
30 ml strawberry jam
60 ml berry coulis (home-made or store bought)
2 large banana, ripe but firm and not blemished
1 x 170 g tuna in brine, drained
½ red pepper, thinly diced
½ yellow pepper, thinly diced
½ cucumber, thinly diced
45 ml thick mayonnaise
4 strawberries on a skewer
Small bunch of green grapes
3 mini puffed rice cakes
For the banana wrap: Place the tortilla wrap on a chopping board. In small bowl, beat the jam vigorously with a spoon until smooth and lump free. Add the red berry coulis and mix well.
Spread a generous spoonful or two of the jam onto each tortilla. Place the banana around the one side or edge of the tortilla and roll as tightly as you can.
Cut the banana into four pieces and place into two lunchboxes.
For the final salad: Place the tuna into a bowl along with all of the vegetable ingredients and toss well to mix.
Tip the mixture into a smaller container and add a dollop of mayonnaise to the top and close the lid.
Pack the tuna salad into a lunch bag, along with the banana wraps. Add the skewered strawberries, grapes and rice cakes to another compartment of the lunchbox, seal and enjoy!