Back to School Wraps

Tuna Salad Filling for Wraps
2 cans flaked light tuna, drained
2 tbs finely chopped red onion
1/2 roasted red pepper, chopped
1 tbs capers
1/2 cup stuffed green Manzanilla olives, sliced
3 banana pepper rings, chopped
3 tbs chopped sun dried tomatoes (reconstituted or in oil, drained)
1/4 cup shredded parmesan
4 tbs extra virgin olive oil
kosher salt/fresh ground pepper
butter lettuce
Toss together tuna with red onion, red pepper, capers, olives, hot peppers, sun dried tomatoes and parmesan. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper. Line wraps with butter lettuce. Spread a generous amount of filling into the centre and roll up, folding the ends inside. Wrap wraps in parchment paper and pack in totes with freezer packs to keep cold until lunchtime.

Roasted Vegetable Filling for Wraps
1 large stalk broccoli
3 or 4 florets cauliflower
1/2 red pepper
1/4 red onion
3 medium carrots
3 portabella mushrooms
olive oil for drizzling
1 tbs balsamic vinegar
1 cup light mayo
kosher salt/fresh ground pepper
Boursin cheese for spreading
butter lettuce
Roughly chop vegetables. Drizzle with olive oil to coat. Place on a baking sheet and roast at 400F for about ten minutes, until vegetables are softened. Transfer to a mixing bowl. Drizzle with balsamic vinegar and additional olive oil. Season. Cool completely. Chop vegetables more finely. Fold in mayo.
Spread each wrap with 2 tsp Boursin cheese. Follow directions as above.