Wraps are essentially a sandwich where you roll up anything you like in a tortilla instead of putting it between two slices of bread. You can really let your imagination go or stay as simple as possible. Just place your tortillas on a work surface and place your ingredients down the middle, leaving about 1-1/2 to 2” at the bottom free. Fold up the bottom, fold over one side and roll until its closed, serve seam down so it doesn’t pop open. In a restaurant by me that specializes in wraps filled with everything from grilled shrimp, rice, roasted peppers and shredded lettuce, to Philly cheesesteak wraps, they are so huge they wrap the bottom half in foil to hold it together! Anyway, here is my Tuna Wrap recipe:
PAT’S TUNA WRAPS (serves 2)
1 6 oz. can water packed tuna, drained
1 TBS light mayo (or 1 TBS plain yogurt and a squirt of lemon) or more to taste
sprinkle of pepper
2 pinches of dill or dried tarragon OR 1/2 TBS fresh snipped anise hyssop
green or red leaf lettuce
1 chopped fresh tomato
2 10” tortillas
Warm tortillas slightly if cold. Mix tuna, mayo or yogurt, and seasonings. Layer lettuce down middle and toward one side of wrap. Divide tuna salad between wraps, keeping it to the middle. Top middle with tomatoes. Fold up bottom, fold over the side with lettuce on it, and proceed to roll it up tightly. These are great with sliced cantaloupe wedges and/or berries on the side. Enjoy!
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