|Chapatti/Small wholemeal wraps||4|
|Canned tuna in brine||7 Ounce, drained (1 Can , 200 Grams)|
|Cheddar cheese/Edam cheese||3 Ounce, grated (75 Grams)|
|Chopped white onion||2 Tablespoon|
|Avocado||1⁄2 , thinly sliced|
|Freshly ground black pepper||To Taste|
1. The evening before, set out 2 of the chapattis on boards (this will make it easier to slide them into the pan after filling) and divide the tuna between them. Sprinkle over the cheese, onion and avocado. Make sure that the filling is evenly spread. Season lightly and sandwich with the other 2 chapattis.
2. Choose a frying pan that is large enough to hold 1 of the chapatti sandwiches and heat half the oil over a medium-high heat.
3. When the oil is heated, slide the first filled chapatti into the pan and cook for 3 minutes. Use the board to help you turn it by removing the pan from the heat, laying the board over the pan and using an oven glove to turn the quesadilla on to the board. Now slide it back into the pan. Cook for a further 3 minutes on the other side, until golden and the cheese have melted, and then slide it out on to a plate. Repeat with the second chapatti.
4. When both chapattis are cool, slice them into quarters. When cold, wrap securely and refrigerate overnight. (If only 1 chapatti is required for lunch, the other portion can be kept in the refrigerator for up to 2 days.)