‘Chuna’ Sweetcorn Salad Wrap

‘Chuna’ Sweetcorn Salad Wrap

An easy, protein-filled, vegan alternative to tuna, with extra vegetables to help work towards 5–a-day.  Ideal for hungry vegan teenagers or a vegan sportsperson.

Serves:  1 (with additional leftover filling)

Dietary: suitable for eg vegetarian, vegan, egg-free, nut-free and milk-free diets.

Preparation time: 10 minutes

Cooking time: N/A



1 small tortilla wrap, wholemeal
½ tin chickpeas, drained
3 Tbsp tinned sweetcorn, unsweetened, drained
½ cup cucumber, diced
1 Tbsp soya yoghurt (or another non-dairy alternative), plain
1 handful of spinach or salad leaves, washed
1 tsp fresh chives, finely chopped



  1. In a large bowl, add your chickpeas and use a fork or potato masher to mash your chickpeas. The chickpeas should flatten into a chunky mixture.
  2. Add your sweetcorn, cucumber, vegan yoghurt, and chives to the mashed chickpeas. Mix together to create your chickpea ‘chuna’ filling.
  3. Fill your wrap by scooping 4 heaped Tbsp of the chuna mixture into a line in the centre of the wrap and adding the leaves on top.
  4. To fold your wrap, lift the left and right sides of the wrap so it covers the filling slightly, whilst keeping holding of the sides, lift the bottom of the wrap over the top of the filling and roll until you have a neat, secure wrap.


This recipe has been donated by Olivia Booker, Student Nutritionist



Total calories: 357 kcal
Fat:  9.7 g
Saturated Fat:  1.6 g
Carbohydrate: 45 g
Total sugar: 8.2 g
Fibre:  11 g
Protein:  17 g
Salt:  0.69 g



  • This recipe is a good source of Manganese, Vitamin A, folates, protein and fibre,



  • For an extra flavour kick, you could add 1 tbsp chopped capers or red onion to the ‘chuna’ mix.
  • Swap the wholemeal wrap for a corn wrap if you need wheat-free or gluten-free recipes.

NB Remember to check the label for ingredients as not all corn wraps are 100% corn.

  • If you have any leftover filling, you can cover it and store it in the fridge for 2-3 days. You can use it as a sandwich filling or even as a mix to add to pasta.


© 2021 The Caroline Walker Trust

Checked by Kathy Lewis, R.Nutr., Registered Nutritionist