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Tuna Broccoli Roll-ups

 Tuna Broccoli Roll-ups
For a family-pleasing main dish that's on the lighter side, consider these cheesy tortilla wraps. They're a fun and tasty alternative to the usual tuna casserole.—Mary Wilhelm, Sparta, Wisconsin
6 ServingsPrep: 15 min. Bake: 40 min.


  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup fat-free milk
  • 2 cans (5 ounces each) light water-packed tuna, drained and flaked
  • 3 cups frozen chopped broccoli, thawed and drained
  • 2/3 cup shredded reduced-fat cheddar cheese, divided
  • 1/3 cup sliced almonds, divided
  • 6 flour tortillas (7 inches)
  • 1 large tomato, seeded and chopped


  • In a small bowl, combine soup and milk; set aside. Combine the tuna,
  • broccoli, 1/3 cup cheese and 3 tablespoons almonds. Stir in half of
  • the soup mixture.
  • Spoon filling down the center of each tortilla; roll up. Place seam
  • side down in an 11-in. x 7-in. baking dish coated with cooking
  • spray. Pour remaining soup mixture over top; sprinkle with tomato.
  • Cover and bake at 350° for 35 minutes. Uncover; sprinkle with
  • remaining cheese and almonds. Bake 5 minutes longer or until cheese
  • is melted. Yield: 6 servings.
Nutritional Facts: One roll-up equals 321 calories, 10 g fat (3 g saturated fat), 26 mg cholesterol, 696 mg sodium,

2 of 2

Tuna Broccoli Roll-ups (continued)

Nutritional Facts: 34 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.