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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âUsually, 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.â âIvy Abbadessa, Loxahatchee, Florida 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:
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.
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