THAI TUNA WRAPS
FOR THE TUNA MIXTURE:
1 (6 ounce) can water-packed tuna, drained and flaked
3 cups chopped cabbage
1 medium carrot, shredded
3 green onions with tops, thinly sliced
2 tablespoons snipped fresh cilantro
2 tablespoons lime juice
1/2 cup fat-free mayonnaise, divided use
1 tablespoon soy sauce
1 tablespoon sugar
FOR THE WRAPS:
6 (8-inch) fat-free flour tortillas
12 to 18 large, fresh spinach leaves
1 medium red bell pepper, cut into 24 thin strips
In large bowl, combine tuna, cabbage, carrot, green onions and cilantro.
In small bowl, whisk together lime juice, 2 tablespoons of the mayonnaise, soy sauce and sugar. Add to tuna mixture; mix lightly.
FOR EACH WRAP:
Spread tortilla with 1 tablespoon of the remaining mayonnaise. Top evenly with 1/2 cup of the tuna mixture. Cover with 2 or 3 spinach leaves and 4 bell pepper strips. Roll up tortilla tightly. Repeat with remaining tortillas and filling. To serve, cut each roll in half diagonally and serve.
TO MAKE AHEAD:
Wraps can be prepared in advance. Wrap filled tortillas individually in plastic wrap and refrigerate up to 3 hours before cutting and serving as sandwiches or party snacks.
TO USE AS APPETIZERS:
These wraps make tasty party snacks that are low in calories and fat. Wrap filled tortillas individually with plastic wrap. Refrigerate, seam side down, for 30 minutes. To serve, cut each wrap crosswise into 6 slices to make 3 dozen party snacks. Serve on a lettuce-lined platter.
Makes 6 servings
Source: The Pampered Chef, Ltd., 2002 |