By Chryso Lefou
4 large Lebanese wraps
6-8 large tender leaves of lettuce
10-12 tender rocket leaves (optional)
3 cans of tuna (3 x 200 g) in water
1 cup cooked corn
1/3 cup red onion finely chopped
1/3 cup parsley finely chopped
3 tablespoons of lemon juice
1 cup of mayonnaise
1 teaspoon of salt
Grate the radishes on the soft side of the grater.
Drain the tuna and put it in a large bowl.
Add the radishes, corn, onion, parsley, lemon juice, salt and stir.
Add mayonnaise and stir the mixture well to mix the ingredients.
Take a wrap and spread lettuce and spinach leaves in it.
On one side put 1/4 of the filling. Then wrap the bread and cover it with a plastic film or foil. Do the same with the other pies.
Refrigerate for 2-3 hours, or more.
To serve them as a meal, cut them diagonally in the middle. If you will serve them at a party, cut them in 4cm circles. Put them on a nice platter and serve.
If the edges open, close them with a toothpick.