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Tex-Mex Tuna Wraps

4
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Easy
When the sandwich is a trendy wrap, tastes this good, and keeps this well overnight, you’ll make it again and again.

Ingredients

Canned chunk white tuna in water

6 oz, drained and flaked

Yellow bell pepper

½ cup(s), chopped, finely chopped

Scallions

2 medium, thinly sliced (white and light green portions only)

Salsa

¼ cup(s)

Cilantro

2 Tbsp, fresh, chopped

Reduced calorie mayonnaise

4 tsp

Flour tortilla

2 tortilla(s), medium, (6-inch)

Spinach

½ cup(s), fresh, baby leaves, loosely packed

Instructions

  1. Combine the tuna, bell pepper, scallions, salsa, and cilantro in a bowl.
  2. Spread 2 teaspoons of the mayonnaise over each tortilla. Top with the tuna mixture, then the spinach leaves. Roll up the tortillas, cut each in half, and serve at once. Or wrap in plastic wrap and refrigerate for up to 24 hours. Yields 1 wrap per serving.

Notes

If you have fresh cilantro that you don’t think you’ll be using soon, chop and freeze it in 2-tablespoon portions in small zip-close freezer bags. It will thaw in a few minutes on a counter. You’ll find a tablespoon or two gives a fresh Mexican taste when added to a favorite jarred salsa or sprinkled in a quesadilla.

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