Tuna Salad Wraps Recipe

5 3 4
Tuna Salad Wraps Recipe
Tuna Salad Wraps Recipe photo by Taste of Home
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Tuna Salad Wraps Recipe

Read Reviews
5 3 4
Publisher Photo
“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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 large cucumber, seeded and finely chopped
  • 1/4 cup finely chopped red onion
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon seasoned salt
  • 1/4 cup reduced-fat Italian salad dressing
  • 1 can (12 ounces) light water-packed tuna, drained and flaked
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • 6 flour tortillas (8 inches), room temperature

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 each: 275 calories, 8g fat (1g saturated fat), 21mg cholesterol, 666mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

  • 1 large cucumber, seeded and finely chopped
  • 1/4 cup finely chopped red onion
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon seasoned salt
  • 1/4 cup reduced-fat Italian salad dressing
  • 1 can (12 ounces) light water-packed tuna, drained and flaked
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • 6 flour tortillas (8 inches), room temperature
  1. In a small bowl, combine the first six ingredients. In another bowl, combine the tuna, mayonnaise, celery and green onions.
  2. 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

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Reviews forTuna Salad Wraps

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rwippel User ID: 4262008 222221
Reviewed Mar. 7, 2015

"Most Tuna salad recipes call for everything to be mixed together, so I didn't read the directions until just now. I mixed everything besides the tortillas in the same bowl. I used 10 oz. tuna and 2 hard boiled eggs. It was the best tuna salad I've ever had! My husband and I enjoyed it so much we ate it all in one sitting. I think its a stretch saying this serves six people."

MY REVIEW
hedjo User ID: 4179463 206599
Reviewed May. 12, 2012

"What makes this wrap great is the cucumber mixture/lemon peel that goes on top of the tuna. Loved it!"

MY REVIEW
slvrscren User ID: 3585008 61873
Reviewed Nov. 20, 2011

"This is an awesome recipe! It says here 'how would you modify it?' and I wouldn't modify much other than the type of tuna. I love albacore but at times is a little dry. Since the other recipe ingredients lend a little bit of wetness to it, I think that would even it out. LOVE this. I can't wait for lunch tomorrow:)"

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