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Sardine Wrap in lunch container with sides

Sardine Wrap

Sabrina Mohammed
This fast and easy sardine wrap recipe teaches you how to prepare the nutritious pantry staple as a kid- and toddler-approved lunch. 
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins


  • 4.25 oz. canned skinless and boneless sardines
  • 2 Tbs. mayonnaise
  • 2 Tbs. ketchup
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • ½ tsp. salt optional
  • 1 large tortilla bread (W if whole grain tortilla)
  • Pickles optional


  • In a small bowl, shred the sardines with a fork.
  • Add in mayonnaise, ketchup, cumin, pepper and salt. Mix until fully combined and pasty.
  • In a frying pan, heat the tortilla for 1 minute on each side.
  • Spread the sardine mixture onto the tortilla. If desired, add pickles.
  • Firmly roll up the tortilla. Cut into 4 pieces.


  • If pickles are skipped, add sliced cucumbers on the side.
  • Sardines are popular in Tanzania and known as “Dagaa.” They are usually eaten dried or with a traditional food called “ugali.”


Sodium: 525mgCalcium: 289mgVitamin C: 1mgVitamin A: 196IUSugar: 4gFiber: 1gPotassium: 380mgCholesterol: 91mgCalories: 297kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 10gSaturated Fat: 3gFat: 19gProtein: 17gCarbohydrates: 14gIron: 4mg
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