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Tuna Salad Wraps
These wraps make tuna salad little more interesting without creating a lot of work. And don’t forget, tuna is a good source of omega-3 fatty acids.
1 6.5 ounce can water-packed white tuna, drained
1 small carrot, shredded
¼ cup finely chopped celery
¼ cup finely chopped green pepper
½ tablespoon dried chives
2 to 4 tablespoons non-fat mayonnaise
Salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
4 tablespoons non-fat cream cheese
4 well dried leaves of leafy green lettuce, slightly smaller than a tortilla
½ cup shredded, reduced fat cheddar cheese
4 sprigs fresh cilantro
1. In a 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 the tortilla’s surface, leaving a 2-inch margin along the edges. Put one leaf of lettuce on top of each tortilla, and press into cream cheese. Spread a quarter of the tuna salad over each tortilla, leaving a 2-inch margin at the top and bottom of each tortilla. Sprinkle a quarter of the cheese over each tortilla, and top with a sprig of fresh cilantro.
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 the wraps as tightly as possible to make sure packets stay closed. Tightly seal in plastic wrap until ready to eat. Wraps can keep for 24 hours without getting soggy if the salad inside is not too wet.
Fat: 6 grams
Saturated fat: 3 grams
Carbohydrate: 24 grams
Protein: 20 grams
Fiber: 2 grams
Sodium: 534 milligrams
American Institute for Cancer Research