Ingredients

185 gram (6 ounces) canned tuna in brine, drained

1 small_piece (70g) carrot , chopped finely

2 (40g) gherkins, chopped finely

2 tablespoon ricotta cheese

6 piece (360g) egg-free, nut-free lavash bread

2 tablespoon ricotta cheese, extra

Method

1.Combine tuna, carrot, gherkins and ricotta in a medium bowl.

2.Spread one piece of bread with a third of the extra ricotta, top with another piece of bread. Spread a third of the tuna mixture along one short edge of the bread. Roll bread tightly, trim edges.

3.Using a serrated knife, cut roll into four pieces. Repeat process to make a total of 12 pinwheels

You can substitute the extra ricotta with cream cheese, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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