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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I never thought about putting tuna salad in a flour tortilla, but it's good. I found this recipe in the Idaho Press Tribune (recipe submitted by Gail Serratos). I added some dill pickles, and I think next time I'll throw in some hard boiled eggs. Yum! Ingredients:
4 flour tortillas (whole wheat soft taco) |
12 ounces tuna, drained |
1/4 cup celery, diced |
3 tablespoons green onions, diced |
1/3 cup mayonnaise |
1 teaspoon mustard |
salt |
pepper |
1 cup tomato, chopped |
1 cup lettuce leaf |
Directions:
1. In a small bowl, blend tuna, celery, onions, mayonnaise, mustard, salt and pepper until thoroughly mixed.
2. Top each tortilla with 1/4 of the tuna mixture.
3. Sprinkle with tomatoes and top with lettuce.
4. Roll tightly.
5. Serve immediately or wrap in plastic wrap and refrigerate.
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