1

In a small bowl combine ½ teaspoon sweet paprika, ½ teaspoon dried oregano, pinch of garlic pepper and a pinch of cayenne pepper. Mist the wraps with cooking spray on one side, then scatter over half the spice mix.

2

Turn the wraps over, mist with more cooking spray and scatter over the remaining spice mix. Using kitchen scissors, cut each wrap into crisp-size triangles. Arrange the triangles in a single layer on non-stick baking sheets and bake for 6-8 minutes until crisp and golden. Remove from the oven and roughly break. Set aside.

3

Chop 1kg mixed tomatoes into bite-size pieces, then put them into a large bowl. Pour over 1 quantity Vinaigrette made without the water.

4

Season to taste and toss to combine. Add 1 small thinly sliced red onion, a handful of chopped fresh flat-leaf parsley, 20g thinly sliced pitted black olives and 4 teaspoons drained capers. Drain and flake 2 x 145g tins tuna in spring water, then add to the bowl and stir to combine. Fold through the tortilla chips just before serving.