Tuna Salad Wraps Recipe
“Usually, I make my tuna salad the night before, so the flavors have more time to blend. Plus, the sandwiches go together quickly for a neat and compact meal.†—Ivy Abbadessa, Loxahatchee, Florida
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup chopped celery
- 1 tablespoon minced fresh parsley
- 1/4 cup chopped green onions
- 2 teaspoons grated lemon peel
- 1/4 cup finely chopped red onion
- 1/4 teaspoon seasoned salt
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat italian salad dressing
- 1 large cucumber seeded and finely chopped
- 1 can (12 ounces) light water-packed tuna drained and flaked
- 6 flour tortillas (8 inches) room temperature
- Carbohydrate 156.290025074049 g
- Cholesterol 3.50000000295873 mg
- Fat 26.588045400006 g
- Fiber 9.77005264563197 g
- Protein 25.1962703194515 g
- Saturated Fat 6.18679646874415 g
- Serving Size 1 1 serving (330g)
- Sodium 2077.13050800107 mg
- Sugar 146.519972428417 g
- Trans Fat 1.34468957443138 g
- Calories 975 calories
Directions In a small bowl, combine the first six ingredients. In another bowl, combine the tuna, mayonnaise, celery and green onions. Spread 1/4 cup tuna mixture over each tortilla; top with 1/3 cup cucumber mixture. Fold in sides of tortillas and roll up. Yield: 6 servings. Originally published as Tuna Salad Wraps in Country Woman August/September 2008, p31 Nutritional Facts 1 wrap equals 275 calories, 8 g fat (1 g saturated fat), 21 mg cholesterol, 666 mg sodium, 30 g carbohydrate, 1 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat. Print Add to Recipe Box Email a Friend
