posted by Kayce 11-29-101 7:24 AM
Tuna Salad Wraps
1 can (6.5oz) water packed tuna, well 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 mayonnaise
Salt and freshly ground black pepper to taste
4-8inch flour tortillas
4 Tbsp. non-fat cream cheese4 well dried leaves of leafy lettuce slightly smaller then the tortilla
1/2 cup shredded low-fat cheddar cheese
4 sprigs fresh mint, cilantro ,or flat leaf parsley
In a small bowl mix, tuna, carrot, green pepper, celery, and enough mayonnaise to make a moist (not wet) salad. Add salt and pepper to taste.
On each tortilla spread a thin layer of cream cheese (about 1 Tbsp.) across the center 2/3rds of the tortilla, leaving a 2 inch margin along edges. Center 1 lettuce leaf on top pressing into the cream cheese. Spread 1/4 of salad mixture firmly on the lettuce, leaving a 2 in. margin top and bottom of tortilla. Sprinkle 1/4 of the cheddar cheese on top and add sprig of mint or other fresh herb.
Fold the bottom of the tortilla up to cover the top of filling. fold in the two sides a quarter inch. Roll tortilla up folding the sides in. Roll wraps tightly and as firmly as possible to insure packets stay closed. Tightly seal each in Plastic wrap and refrigerate until ready to serve or pack.
Wraps made without wet ingredients can keep 24 hrs or more without getting soggy.
Makes 4 wraps
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