Tuna wraps with Emmentaler AOP, grapefruit and fennel

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20 min.
Cook/bake time 20 min.


Serves 4

  • 4 tortillas
  • 4 tbsp mayonnaise
  • 1 fennel bulb, thinly sliced
  • 1 bunch watercress or cress
  • 4 slices Emmentaler AOP, cut into narrow strips
  • 1 filleted pink grapefruit
  • 1 tin of tuna (160 g), drained
  • Salt and pepper


  1. Heat tortillas according to package instructions and spread out on a work surface. Coat with mayonnaise (up to about 1.5 cm from edge). Mix fennel, watercress and Emmentaler strips together. Place grapefruit fillets in a row on top and add tuna.
  2. Roll up tortillas and cut in half diagonally.

Cheese in this recipe