• Ingredients: (4 PEOPLE)

    4 cups grated Colby Cheese

    4 (85g)’tuna in a can’ (drain and set aside)

    2 cups chopped boiled eggs

    4 tbls Mexican Spices

    8 cloves garlic (sliced)

    8 wraps

    8 tsp oil

    Salt to taste

    Tomato Salsa:

    8 tomatoes chopped

    4 tbl Lemon juice

    2 tsp sugar

    2 sliced onions

  • Directions:

    - On a medium flame, heat 1 tsp of oil

    - Fry the tuna and with the mexican spices and garlic. Season with salt to taste. Mix well. Once your’re happy, take if off the heat and set aside

    - Warm the wraps in a clean pan, one at a time

    - Place a wrap on a plate and spread the tuna and egg evenly all around

    - Top evenly with the cheese and cover with another wrap

    - Heat 1 tsp of oil on medium heat in a pan.

    - Place the Tuna-dilla in and let it brown on one side

    - Place a plate over the top of the dilla, whilst it is in the pan. With one hand holding the plate down, pickup the pan and turn it over. Make sure you have the plate and then remove the pan. One side should be golden brown. Slide the dillas back into the pan and brown the other side.

    - Slide the dilla from pan onto a chopping board. Cut it into four pieces

    - To make the salsa, mix the chopped tomatoes, lemon juice, sugar and slice onion in a bowl and set aside

    - Stack the dillas and serve with a bowl of salsa on the side.