Tuna Wraps
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Category
Seafood
Author:
Submitted by Denise Walburg, Fustini's Holland
Ingredients
Ingredients
- 1 cup low-fat mayonnaise
- 2 tablespoons Teriyaki sauce
- 2 tablespoons Fustini's Persian Lime Olive Oil
- 1/4 cup Fustini's Ginger and Honey balsamic
- 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. (Can be made ahead and store in refrigerator for up to 3 hours) . To serve, slice each roll in half diagonally.