Tuna Salad Wraps

Tuna Salad Wrap

 

Use vegetables in wraps, which hold better than sandwiches if

you keep the wrapper flexible and don't overstuff them. The

following recipe uses cream cheese and a lettuce leaf to prevent

the moist filling from turning the wrapper soggy. Cold wraps

usually improve in flavor by sitting in the refrigerator overnight.

 

Makes 4 wraps.

View Online: http://diabeticgourmet.com/recipes/html/231.shtml

 

Ingredients

 

-  1 can (6.5 oz.) water-packed white tuna, 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. nonfat mayonnaise

-  Salt and freshly ground black pepper, to taste

-  4 8-inch flour tortillas

-  4 Tbsp. nonfat cream cheese

-  4 well-dried leaves of leafy green lettuce slightly smaller than a

tortilla

-  1/2 cup shredded reduced-fat cheddar cheese

-  4 sprigs fresh mint, cilantro, or flat-leaf parsley

 

Directions

 

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.

 

Nutritional Information Per Serving

Calories: 238 ; Protein: 20 g ; Fat: 6 g ;

Sodium: 534 mg; Carbohydrates: 24 g

Exchanges: 2 Low-Fat Meat; 1 Bread/Starch; 1-1/2 Vegetable