- 8 soft wheat tortillas (medium size)
- 400 g canned chickpeas/garbanzo beans
- 200 g canned tuna fish
- 150-200 g sour cream or creme fraiche
- 2-3 tsp curry powder
- salt, to taste
- fresh parsley, finely chopped (optional)
Rinse the chickpeas and drain; drain and flake the canned tuna.Crush the chickpeas with a fork, mix with flaked tuna and sour cream. Season with salt and plenty of curry powder, and fresh parsley.
Spread the mixture on wheat tortillas, leaving about an inch free on all sides. Either roll up or wrap into an envelope (tuck the sides in first, then roll up).
Wrap in clingfilm or pack into a picnic container and place into the refrigerator for about 12 hours to let the flavours mingle.