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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This zingy version of a classic recipe, introducing pesto and kalamata olives, is sure to make your mouth water - and you'll reexamine the idea of the same old tuna salad. Ingredients:
1 (6 ounce) can albacore tuna in water, drained and flaked |
2 tablespoons mayonnaise |
1 tablespoon basil pesto sauce |
1 teaspoon lemon juice |
1 pinch ground black pepper |
1 (10 inch) flour tortilla |
4 leaves lettuce |
1 slice provolone cheese |
5 pitted kalamata olives, cut in half |
Directions:
1. Lightly stir together the tuna, mayonnaise, pesto, lemon juice, and pepper in a bowl until well combined.
2. Microwave the tortilla on High until warmed and pliable, 5 to 10 seconds.
3. Spread the tuna mixture on the tortilla, and top with the lettuce leaves, provolone cheese, and kalamata olives. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the tortilla tightly into a compact wrap.
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