Snacks-to-go: tuna roll-ups
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | ounce | Canned tuna, water packed drained |
| ⅓ | cup | Light cream cheese, soften |
| 1 | tablespoon | Lemon juice |
| 1 | dash | Hot pepper sauce |
| 1 | Dill pickle, cut in chunks | |
| 4 | 7-inch tortillas | |
| 4 | Boston/leaf lettuce leaves | |
Directions
In food processor, blend together tuna, cream cheese, lemon juice and hot pepper sauce until smooth. Add pickle; pulse until finely chopped.
Spread ¼ cup tuna mixture on each tortilla; top each with lettuce leaf. Roll up tortilla and wrap individually in plastic wrap.
[Roll-ups can be refrigerated for up to 1 day.] Tips:
To make tuna spread by hand, mince the pickle before blending ingredients together in bowl with spatula.
To freeze Tuna Roll-ups, omit lettuce leaf; wrap roll-ups tightly in foil and freeze for up to 1 week.
Instead of tortillas, try whole wheat roti, which is an Indian flatbread, if available.
To soften up the tortillas and make them easier to roll, warm them in a toaster oven or microwave.
Per Serving: about 240 calories, 16 g protein, 7 g fat, 26 g carbohydrate good source iron
Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go" [-=PAM=-] PA_Meadows@...
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