1-First, hard boil the 5 eggs by placing them in boiling water for 9-12 minutes, then cool them in ice water, peel, and chop roughly.

2-Next, drain the 1 can (425g/15 oz) tuna and add it to a large bowl along with the chopped eggs, diced avocado, finely diced celery stalk, finely diced ¼ red onion, 3 tablespoons fresh parsley, ½ cup plain yoghurt, and 1 tablespoon Dijon mustard.

3-Mixing and Seasoning the Filling: Gently mix everything until well combined, then season with salt and pepper to taste. This step ensures the flavors blend nicely without mashing the avocado too much keep it chunky for the best texture. Once mixed, adjust seasoning as needed and refrigerate the mixture covered until you’re ready to serve.

4-Assembling and Serving: To finish, spoon the mixture onto your tortilla or wrap base. For a twist, warm the tortilla first if you like it soft and pliable. Fold it securely and slice diagonally for easy eating. This quick tuna avocado egg wrap recipe is ready in just 10 minutes, making it a hit for busy schedules. If you’re interested in more variations, our healthy wrap ideas page has plenty of options.