We had to entertain and feed some little ones for a picnic recently, and thought what better way to get them to eat something that's healthy than to make it fun! As you know, Etta loves getting involved wherever she can in the kitchen, and Dan and I love to encourage this too.
This recipe is perfect for your kids to get involved with, great for Summer picnic lunches, and is always a crowd pleaser with kids and adults alike.
- Six plain mini tortilla wraps
- One large cucumber
- 50g cream cheese
- 1 tin of tuna
- Salt and pepper to taste
Make your tortilla chips:
- Preheat your oven to 200 fan/gas mark 7
- Cut each tortilla into eight triangles, and pop them in a bowl with one tablespoon of water. You want each piece to have a light covering of water and to be slightly tacky to touch.
- Place on a large baking tray in a single layer, and sprinkle on a little salt and pepper (or any other seasoning of your choice!)
- Bake until they're lightly golden brown and crisp, which should be around 8-10 minutes, but make sure to keep an eye on them throughout.
Prep your cucumber boats:
- While your tortillas are baking, trim the ends off of your cucumber and then cut in half width ways, and then again length ways so you now have four pieces. Using a tea spoon, scoop out the seeds. You can either eat these now or pop them in the compost.
- In a bowl, mix together your tuna and cream cheese.
- Fill the middle of your cucumber boats with the tuna cream cheese mixture, and place three tortilla chips into the filling to look like sails on a boat.
- Serve your cucumber boats with the leftover tortilla chips on the side (I like to put out a pot of houmous for these too!)
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