Tuna Wrap with a Twist
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 scallions (white and green parts), cut into 1" pieces 2/3 cup broccoli florets 1/2 cup packed parsley leaves 1/4 granny smith apple with skin, cored and coarsely chopped 1 can (6 1/2 ounces) water-packed albacore tuna 1 1/2 tablespoons reduced-fat mayonnaise 1 dash ground black pepper 1 tsp red or cayenne pepper .5 tsp Garlic powder2 100 percent whole wheat tortillas (10" diameter) 2 large plum tomatoes, seeded and thinly sliced vertically
1. coarsely chop the scallions and broccoli then place into a bowl.
2. Add the parsley and apple and chop again .. getting it as fine as possible.
3. In another bowl, combine the tuna and mayonnaise. Process until the mixture is a spreadable paste. Season to taste with pepper and garlic
4. Divide the tuna between the tortillas, spreading firmly with a spatula to cover all but 3/4" along the outer edge of each wrap.
5. Heap half of the chopped vegetables in the center of each wrap. Spread them to cover the tuna, pressing lightly. Arrange the tomatoes evenly over the vegetables.
6. Roll the tortillas from the bottom, pulling toward you slightly to make them tight. Trim off the ends, cutting them on a diagonal in the same direction. Cut each wrap diagonally in half. Wrap pieces in plastic wrap and refrigerate 2 hours, or up to 24 hours, before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user KAYALDA.
2. Add the parsley and apple and chop again .. getting it as fine as possible.
3. In another bowl, combine the tuna and mayonnaise. Process until the mixture is a spreadable paste. Season to taste with pepper and garlic
4. Divide the tuna between the tortillas, spreading firmly with a spatula to cover all but 3/4" along the outer edge of each wrap.
5. Heap half of the chopped vegetables in the center of each wrap. Spread them to cover the tuna, pressing lightly. Arrange the tomatoes evenly over the vegetables.
6. Roll the tortillas from the bottom, pulling toward you slightly to make them tight. Trim off the ends, cutting them on a diagonal in the same direction. Cut each wrap diagonally in half. Wrap pieces in plastic wrap and refrigerate 2 hours, or up to 24 hours, before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user KAYALDA.
Nutritional Info Amount Per Serving
- Calories: 379.7
- Total Fat: 9.3 g
- Cholesterol: 31.6 mg
- Sodium: 903.1 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 12.3 g
- Protein: 34.3 g
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