Wholemeal wraps with tuna and sweetcorn recipe

1. Mix the flour with 220g yogurt in a medium mixing bowl with a wooden spoon until well combined. Lightly dust a work surface with flour and knead for 1-2 mins until smooth, then put back in the bowl and allow to rest for 5 mins. 
2. Put the remaining 80g yogurt, tuna and sweetcorn into another medium mixing bowl and stir together until just combined. 
3. Cut the dough into four pieces and roll each piece out on a floured work surface until about 18cm in diameter. Heat a large frying pan over a medium-high heat and fry each wrap for 3 mins on each side until lightly golden and cooked through. Repeat with the remaining wraps and allow to cool completely under a clean tea towel to stop them drying out. Spoon a quarter of the tuna mixture onto the centre of each wrap and then roll. You can also spread the mixture all over the top and roll into a long wrap, then cut into pinwheels for kids.

Freezing and defrosting guidelines

To freeze the wraps, put into a freezer-proof container in between layers of baking paper. Defrost at room temperature. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baby weaning recipes

*This recipe is appropriate for babies progressing through the weaning stages, from around 12+ months of age. Babies will now be having 3 meals as well as starting to introduce healthy snacking between meals.

When weaning your baby, introduce allergenic foods one at a time and not before 6 months.