Tex-Mex Tuna Wraps
- Total Time
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 water6 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 salsa¼ cup(s)
cilantro2 Tbsp, fresh, chopped
light mayonnaise4 tsp
flour tortilla(s)2 medium, (6-inch)
fresh spinach½ cup(s), fresh, baby leaves, loosely packed
- Combine the tuna, bell pepper, scallions, salsa, and cilantro in a bowl.
- 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.