Tuna Wraps
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Tuna Wraps
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Category
Seafood
Use up that leftover chicken or fish and throw it in this delicious wrap with elevated flavors. The added Persian Lime olive oil and Ginger & Honey balsamic vinegar add a fun pop of fresh flavor, making this an easy weekday dinner or lunch.
Ingredients
- 1 cup low-fat mayonnaise
- 2 tablespoons Teriyaki sauce
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- 3 cups cabbage, finely chopped
- 1 medium carrot, shredded
- 3 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2-2.6 pouches tuna (if using canned, use 1-6 oz. water packed & drain)
- 1 medium red bell pepper, cut into long strips
- 6 leaves romaine lettuce
- 6 8-inch flour tortillas
Directions
In a small bowl whisk together mayonnaise, Teriyaki sauce, olive oil, and balsamic until creamy.
In a separate bowl, combine chopped cabbage with shredded carrots, sliced onion, cilantro, and tuna. Lay out each tortilla and spread it with 1 tablespoon of mayonnaise sauce.
Combine the remaining mayonnaise to the cabbage mixture. Layer each tortilla with approximately 1/2 cup of cabbage mixture, top with a leaf of romaine and divide the red pepper strips between the tortillas. Tightly roll tortillas and place seam side down.
These can be made ahead and stored in refrigerator for up to 3 hours. To serve, slice each roll in half diagonally.