Wrap and roll with fresh dill, lemon juice and Dijon mustard for a delicious twist the traditional tuna sandwich.
1. To make the filling, combine the tuna, mayonnaise, sour cream, red pepper, onion, celery, olives, dill, feta, lemon juice, garlic, mustard, salt and pepper in a medium-sized bowl. Mix until well blended.
2. Place one-quarter of the filling across the center of a tortilla, leaving a 1-inch margin at each side. Top with a piece of lettuce. Fold up the bottom of the tortilla, fold in both sides and continue to roll it up tightly. Repeat with the remaining tortillas and filling. Cut the rolls in half before serving.
1 can (6 oz) flaked water-packed tuna drained
3 Tbsp light mayonnaise
2 Tbsp low-fat sour cream
1/4 cup chopped black olives
1/2 cup chopped red bell pepper
1/3 cup chopped Vidalia onion
1/3 cup chopped celery
3 Tbsp light feta cheese, crumbled
2 Tbsp freshly squeezed lemon juice
1 tsp minced fresh garlic
1 tsp Dijon mustard
pinch salt and freshly ground black pepper
4 pieces leafy lettuce
4 large flour tortillas
Nutritional Analysis per Serving
Saturated Fat 1.3 g
Carbohydrates 22 g
Cholesterol 9 mg
Sodium 30 mg
Fiber 1. g
Prep Time: 20 minutes
Make Ahead: Prepare filling up to a day in advance and refrigerate. Prepare wraps up to a couple of hours before serving time, cover well and refrigerate.