Canned Salmon and Carrot Slaw Wrap

Wash and peel 1 whole carrot, then grate it using a box grater into a medium mixing bowl.

Drain 150g of canned pink salmon in water completely, then add the drained fish to the bowl with the grated carrot.

Add 20g of raisins, 1 tbsp of mayonnaise, and squeeze the juice of 0.5 lemon into the bowl. Season with a pinch of salt and black pepper to taste.

Mix the ingredients thoroughly with a fork, flaking the salmon into bite-sized pieces and blending it evenly with the carrots and mayonnaise.

Lay 2 flour tortillas flat on a clean cutting board or work surface.

Divide the salmon and carrot mixture evenly, spooning it in a thick line down the center of each tortilla.

To roll, fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom up to enclose the mixture securely.

To pack for travel, wrap each wrap tightly in parchment paper or aluminum foil, then slice diagonally in half through the wrapping. Pack in a hard-sided container with an ice pack to keep cool until lunchtime.