Tex-Mex Tuna Wraps

Total Time
10 min
10 min
0 min
When the sandwich is a trendy wrap, tastes this good, and keeps this well overnight, you’ll make it again and again.


canned chunk white tuna in water

6 oz, drained and flaked

yellow pepper(s)

½ cup(s), finely chopped

uncooked scallion(s)

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

fat free salsa

¼ cup(s)


2 Tbsp, fresh, chopped

reduced calorie mayonnaise

4 tsp

flour tortilla(s)

2 medium, (6-inch)

fresh spinach

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


  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.


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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