Tuna & Corn Burritos

Name: Tuna & Corn Burritos
Yield: 6
Ingredients: 400 g Canned tomatoes, diced; 420 g Corn kernels, canned; 40 g Mexican burito spice mix, sachet; 425 g John West Tuna in Olive Oil Blend, drained and flaked; 1 Tbsp Fresh coriander, chopped, plus extra leaves for garnish; 6 Tortilla wraps, warmed; 1 Fancy lettuce, for serving; ⅓ cup Sour cream, for serving; ¾ cup Guacamole, for serving; 1 Fresh Lime, wedges, for serving

Ingredients

400 g	Canned tomatoes, diced
420 g	Corn kernels, canned
40 g	Mexican burito spice mix, sachet
425 g	John West Tuna in Olive Oil Blend, drained and flaked
1 Tbsp	Fresh coriander, chopped, plus extra leaves for garnish
6	Tortilla wraps, warmed
1	Fancy lettuce, for serving
⅓ cup	Sour cream, for serving
¾ cup	Guacamole, for serving
1	Fresh Lime, wedges, for serving

Directions

Place Tomatoes, Corn Kernels and Spice Mix in a saucepan. Stir over medium heat until it comes to the boil.

Stir though John West Tuna and Coriander into Tomato Mixture and gently warm through.

Place Lettuce on Tortillas, top with Tuna mixture, Guacamole and drizzle with Sour Cream. Serve immediately with Lime wedges and garnish with Coriander.

TIP: Shredded Tasty Cheese makes a delicious addition to these Burritos.