Pesto Tuna Wrap Recipes

ZINGY PESTO TUNA WRAP

Steps:

• Lightly stir together the tuna, mayonnaise, pesto, lemon juice, and pepper in a bowl until well combined.
• Microwave the tortilla on High until warmed and pliable, 5 to 10 seconds.
• Spread the tuna mixture on the tortilla, and top with the lettuce leaves, provolone cheese, and kalamata olives. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the tortilla tightly into a compact wrap.

PESTO TUNA WRAP

Steps:

• In bowl, gently stir together tuna, mayonnaise, pesto, lemon juice and pepper until well mixed. Spread tuna mixture on tortilla; top with lettuce, cheese and olives. Fold bottom of tortilla up about 2 inches to enclose filling; roll tortilla tightly into compact wrap.

CHICKEN PESTO WRAPS

Steps:

• In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

PESTO TUNA

Steps:

• Make sure the tuna is as well drained as possible, I squeeze mine in a sieve.
• Mix with pesto and pepper to taste.
• If you want a more"spreadable" consistency, mix in the mayonnaise.
• A little lemon juice adds some zing if you like a more tangy flavour.
• Refrigerate for at least 20minutes to allow flavours to meld.
• Serve either as a sandwich or on crackers.

PESTO TUNA WRAPS

Steps:

• Wash and dry lettuce and tear into small pieces. Set aside.
• Open tuna and drain well. Drain black olives, too.
• Mix tuna, pesto, and ranch dressing in a bowl.
• Mix in cheese, black olives, chopped celery, chopped apples, and black pepper. Set aside.
• Warm tortillas lightly in hot cast iron pan or in oven. (I use my toaster oven.) Tortillas should be warmed until soft and flexible, but not long enough to get dry or crisp. (That's the secret of a good wrap.).
• Place tortilla on a flat surface.
• Scatter lettuce onto tortilla.
• Spoon Tuna salad on top of the lettuce.
• Roll up your wrap and you're done!
• WRAPPING TIPS - grab the tortilla at 3 and 9 o'clock, and fold each side in about 1/3 towards the middle. Then fold from 6 o'clock up, tucking the edge of the tortilla up and aroundthe fillings and sort of curling it under the filling a bit. Then roll forwards, pulling towards you a bit as you go, and ending with the loose edge of the tortilla on the underside of the roll. I hope that makes sense! Spreading a very thin layer of dressing or sauce over the tortilla before adding the filling makes it hold together better. But you can use toothpicks. I like to slice wraps into 2 halves, but that's just presentation.

PESTO TUNA PASTA

Steps:

• Bring a pot of water to a boil.
• While the pasta is boiling, make the pesto.
• In a food processor combine the basil, lemon juice, olive oil, salt, garlic powder and cashews. Blend on high 1-2 minutes. Add the spinach and blend again 1-2 minutes until a thick sauce is formed.
• Once the water is boiling, add the pasta and cook according to the directions on the box.
• Before draining the pasta, remove about 1/2 cup of the cooking liquid and reserve it for the sauce.
• Drain the pasta and add it back to the pot.
• Add the drained canned tuna, pesto and sun dried tomatoes (omit the oil) to the pasta and stir well. While stirring, add in the 1/2 cup of cooking liquid, continuing to stir about 1-2 minutes until the liquid is emulsified in with the sauce.
• Serve the pasta hot, cold or at room temperature.

PESTO TUNA SALAD WITH SUN-DRIED TOMATOES

Steps:

• In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve.