California-Style Tuna Salad Rolls
(from AnchorJules40’s recipe box)
247 Cal., 10 g fat, 15 g protein
Source: Real Food for Healthy Kids
Prep time: 10 minutes
Ingredients
- 1 can (6 oz) light tuna fish, preferably packed in water, drained and flaked
- 3 tablespoons mayo
- 1/4 teaspoon wasabi paste or freshly grated ground pepper, to taste
- two 10-in flour tortillas
- 2 medium leaves Boston lettuce
- 1 Kirby cucumber, peeled and coarsely shredded lengthwise (w/out seeds)
- 1 med. carrot, peeled and coarsely shredded
- 1/2 of a ripe avocado, sliced 1/2 inch thick
Directions
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Combine the tuna, 2 tblsp of mayo, and the wasabi paste in a small bowl and mix until blended.
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Lay the tortillas on a work surface. Spread 1/2 tablespoon mayo on each tortilla and arrange the lettuce on top of both; arrange cucumber, carrot and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables. Roll each tortilla up snugly into a cylinder. Cut crosswise in half.