Naan tuna and salad wraps

Naan tuna & salad wraps Place 1 piece naan bread on a board and spread with 2 Tbsp cream cheese. Scatter the salad leaves over. Scatter even amounts of carrot, sprouts and spring onion over the leaves. Flake 3 Tbsp of tuna across the centre of the wrap and spoon 2 Tbsp of satay or sweet chilli sauce on top. Sprinkle with parsley and season to taste.

To roll, take the edge of naan closest to you and press together as you roll, compressing the ingredients. As you reach the end, drizzle a little extra sauce over, if needed, to help the roll stick together. Place seam side down across the middle of a piece of lunch wrap set on a diagonal and enclose. Twist the ends of paper together tightly, like a Christmas cracker.

With a serrated knife, cut quickly through the middle making two halves. Cut the halves into quarters and stand the wraps on their ends. You may like to wrap these individually in plastic wrap before placing in a lunch box, or pack tightly with other things to fill up the box.

Naan chips To use up any leftover pieces of naan, make some homemade chips by brushing the bread with oil and then cutting into small triangles. Season to taste and sprinkle with a little chilli if you like. Bake in a moderate oven for 5-8 minutes until crispy. Enjoy as a nibble with a dip or top with sour cream, smoked salmon and chives.

Cook’s tips Try using different fillings such as frozen shrimps. They will defrost by lunchtime and be a real treat. When taking shrimps from the freezer, remove as much ice from them as possible by shaking them in a sieve. Also add a little less sauce as the shrimp will naturally be a little wetter than the tuna and you don’t want to end up with a soggy wrap!

One packet of naan wraps has 7 pieces, an ideal number to use for a family with a hungry dad and kids.

From Taste magazine, February 2006