Tuna And Veggie Wrap Recipes

Steps:

• In a medium bowl combine the tuna, onion, parsley, olives.
• In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.
• Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
• Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
• Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
• Bake in the preheated oven until bubbling, about 20 minutes.

Steps:

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

Steps:

• Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
• Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

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.

Steps:

• In a large bowl, combine 3 ounces cream cheese, 3 tablespoons mayonnaise, salt and pepper until smooth. Stir in the tuna, celery and green pepper. , In another bowl, combine the carrots, onion and remaining cream cheese and mayonnaise. Spread 1/3 cup tuna mixture on four slices of white bread; top with a slice of whole wheat bread. Spread 1/4 cup carrot mixture on the whole wheat bread; top with a slice of white bread.

Steps:

• Drain tuna and place in a large bowl.
• Chop tomatoes and peppers; add to tuna.
• Mix with mayonnaise.
• Place 1 cup of tuna salad in the center of each tortilla. Fold ends up and sides inches.
• Secure with an olive skewered toothpick. Garnish with cilantro.
• Serves 4.