Tuna Veggie Wraps Recipes

CRUNCHY TUNA WRAPS

Crunchy Tuna Wraps image

Packed with protein-rich tuna and fresh, crunchy veggies, these colorful wraps have sensational flavor-and they're good for you, too. -Edie Farm, Farmington, New Mexico

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 pouch (6.4 ounces) light tuna in water
1/4 cup finely chopped celery
1/4 cup chopped green onions
1/4 cup sliced water chestnuts, chopped
3 tablespoons chopped sweet red pepper
2 tablespoons reduced-fat mayonnaise
2 teaspoons prepared mustard
2 spinach tortillas (8 inches), room temperature
1 cup shredded lettuce

Steps:

In a small bowl, mix the first 7 ingredients until blended. Spread over tortillas; sprinkle with lettuce. Roll up tightly jelly-roll style.

Nutrition Facts : Calories 312 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 628mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

BIGGEST LOSER VEGGIE TUNA WRAPS

Biggest Loser Veggie Tuna Wraps image

Another one from The Biggest Loser Cookbook. This was created by Erik Chopin, and it says he likes it so much, he's added it to the menu in the deli he owns in NYC!

Provided by JESMom

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 broccoli florets
6 ounces chunk light tuna, drained
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped yellow bell pepper
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped onion
1 tablespoon light red wine vinaigrette
1 tablespoon spicy brown mustard
2 whole wheat tortillas
1/2 cup loosely packed fresh spinach leaves

Steps:

Steam the broccoli for one minute, or until crisp-tender. Drain and rinse under cold water immediately. Pat dr, and chop finely.
Mix everything but the tortilas and spinach together in a medium bowl.
Place on tortilla on a plate. Place half the tuna mixture on the tortilla, and top with half the spinach leaves.
Starting at the filled end, roll the tortilla tightly into a tube.
Repeat with remaining ingredients.

Nutrition Facts : Calories 260.7, Fat 4.2, SaturatedFat 0.6, Cholesterol 25.6, Sodium 840.6, Carbohydrate 27.8, Fiber 0.7, Sugar 0.6, Protein 27.2

TUNA AND VEGETABLE WRAP

Tuna and Vegetable Wrap image

Make and share this Tuna and Vegetable Wrap recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 23m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

4 cups water
1 teaspoon kosher salt
1 cup sliced green beans (1-inch lengths)
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery salt
pepper
1 tablespoon olive oil
1 (6 ounce) can solid white tuna in water, drained
2 tablespoons pitted and chopped kalamata olives
1/2 cup chopped yellow bell pepper
2 tablespoons chopped red onions
2 tablespoons chopped fresh tarragon
1/2 cup crumbled feta cheese
2 10-inch flour tortillas

Steps:

In a saucepan, add the water and salt; bring to a boil.
Add the green beans and cook for 2-3 minutes or until the beans turn bright green and are crisp-tender.
Drain the water from the pan and rinse the beans with cold water; drain beans and set aside.
In a small bowl, add the lemon juice, mustard, celery salt, and pepper to taste; whisk until smooth and well combined.
Gradually add the olive oil and continue to whisk until fully blended.
In another bowl, add the green beans, tuna, olives, bell pepper, onion, and tarragon; stir to combine.
Add the dressing and toss to coat.
Evenly sprinkle the cheese onto the tortillas, leaving a 1 inch margin around the edge.
Spoon salad mixture onto tortillas; roll-up/wrap.
Serve immediately.

Nutrition Facts : Calories 552.9, Fat 24.5, SaturatedFat 8.8, Cholesterol 70.9, Sodium 2212.4, Carbohydrate 49, Fiber 4.9, Sugar 5.5, Protein 35.1