Tuna Salad Wrap
Makes 4 servings
Use vegetables in wraps, which hold better than sandwiches if you keep the wrapper flexible and don't overstuff them. The following recipe uses cream cheese and a lettuce leaf to prevent the moist filling from turning the wrapper soggy. Cold wraps usually improve in flavor by sitting in the refrigerator overnight.
Ingredients
- » 1 can (6.5 oz.) water-packed white tuna, drained
- » 1 small carrot, shredded
- » 1/4 cup finely chopped celery
- » 1/4 cup finely chopped green pepper
- » 1/2 Tbsp. dried chives or chervil
- » 2-4 Tbsp. nonfat mayonnaise
- » Salt and freshly ground black pepper, to taste
- » 4 8-inch flour tortillas
- » 4 Tbsp. nonfat cream cheese
- » 4 well-dried leaves of leafy green lettuce slightly smaller than a tortilla
- » 1/2 cup shredded reduced-fat cheddar cheese
- » 4 sprigs fresh mint, cilantro, or flat-leaf parsley
Directions
- 1. In small bowl, combine tuna, carrot, celery, green pepper, chives
and enough mayonnaise to make a moist (but not wet) salad.
Add salt and freshly ground pepper to taste. - 2. On each tortilla, spread a thin layer of cream cheese (about 1
tablespoon) across the center two-thirds of tortilla's surface,
leaving a 2-inch margin along edges. Center 1 lettuce leaf on top
of each tortilla. Press leaf into cream cheese. Spread one-fourth
of the tuna salad firmly over each lettuce leaf, leaving a 2-inch
margin at top and bottom of each tortilla. Sprinkle one-fourth
of cheese over each tortilla and top with sprig of fresh mint or
other fresh herb. - 3. Fold the bottom of the tortilla up to cover the top of the filling.
Fold in the two sides a quarter-inch. Roll tortilla up, holding
side folds in. Roll wraps tightly and as firmly as possible to
ensure packets stays closed. Tightly seal each in plastic wrap
and refrigerate until ready to serve or pack. Wraps made
without wet ingredients can keep for 24 hours or more without
getting soggy.
Calories: 238
Protein: 20 g
Sodium: 534 mg
Fat: 6 g
Carbohydrates: 24 g
Exchanges: 2 Low-Fat Meat; 1 Bread/Starch; 1-1/2 Vegetable
