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Tuna Salad Wraps

 Tuna Salad Wraps
“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
6 ServingsPrep/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.
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.

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Tuna Salad Wraps (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.