Tuna And Vegetable Wrap Recipes

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TUNA SALAD WRAPS

Wholesome tuna salad wraps make a great lunch for people on the go.

Provided by SDaisy2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 6

Number Of Ingredients 11



Tuna Salad Wraps image

Steps:

  • Combine mayonnaise, lime juice, and jalapeno pepper in a medium bowl; mix well. Stir in tuna.
  • Spread tuna mixture to within 1/4 inch of the edge of each tortilla. Top with lettuce, cheese, and tomato; press lightly to flatten a bit. Top with avocado, green onion, and cilantro. Roll up each tortilla tightly or fold in half. Serve immediately.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 31.8 g, Cholesterol 23.7 mg, Fat 17.7 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 4.6 g, Sodium 453.9 mg, Sugar 1.8 g

½ cup light mayonnaise
2 teaspoons lime juice
1 tablespoon finely chopped, seeded fresh jalapeno pepper, or more to taste
1 (6 ounce) can water-packed, chunk light tuna, drained
6 (7 inch) flour tortillas
2 cups thinly sliced iceberg lettuce
½ cup shredded Mexican blend cheese
1 plum tomato, seeded and diced, or more to taste
1 avocado, diced
1 green onion, diced
2 tablespoons chopped fresh cilantro

TUNA AND VEGETABLE WRAP

Make and share this Tuna and Vegetable Wrap recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 23m

Yield 2 serving(s)

Number Of Ingredients 15



Tuna and Vegetable Wrap image

Steps:

  • In a saucepan, add the water and salt; bring to a boil.
  • Add the green beans and cook for 2-3 minutes or until the beans turn bright green and are crisp-tender.
  • Drain the water from the pan and rinse the beans with cold water; drain beans and set aside.
  • In a small bowl, add the lemon juice, mustard, celery salt, and pepper to taste; whisk until smooth and well combined.
  • Gradually add the olive oil and continue to whisk until fully blended.
  • In another bowl, add the green beans, tuna, olives, bell pepper, onion, and tarragon; stir to combine.
  • Add the dressing and toss to coat.
  • Evenly sprinkle the cheese onto the tortillas, leaving a 1 inch margin around the edge.
  • Spoon salad mixture onto tortillas; roll-up/wrap.
  • Serve immediately.

Nutrition Facts : Calories 552.9, Fat 24.5, SaturatedFat 8.8, Cholesterol 70.9, Sodium 2212.4, Carbohydrate 49, Fiber 4.9, Sugar 5.5, Protein 35.1

4 cups water
1 teaspoon kosher salt
1 cup sliced green beans (1-inch lengths)
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery salt
pepper
1 tablespoon olive oil
1 (6 ounce) can solid white tuna in water, drained
2 tablespoons pitted and chopped kalamata olives
1/2 cup chopped yellow bell pepper
2 tablespoons chopped red onions
2 tablespoons chopped fresh tarragon
1/2 cup crumbled feta cheese
2 10-inch flour tortillas

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