Tuna Salad Wrap
Water packed tuna with lettuce and other vegetables, mayonnaise, cheese and tasty apricot preserves. Wrap it all in a tortilla for a hearty Tuna Salad Wrap.
1 can (6.5 ounces) water packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1/2 tablespoons dried chives or chervil
3 tablespoons non-fat mayonnaise
Salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
4 tablespoons nonfat cream cheese
4 dry leaves leafy green lettuce
1/2 cup shredded reduced fat Cheddar cheese
4 sprigs fresh mint, cilantro, or flat-leaf parsley
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.
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.
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.
Recipe makes 4 servings
Calories: 238; Fat: 6g; Sodium: 534mg; Carbohydrates: 24g; Protein: 20g; Fiber: 2g;
Exchanges: 1 Starch, 2 Lean Meat, 2 Vegetable